Chinese food recipes -pork recipe - Delicacies in Clear Broth

pork recipe

Delicacies in Clear Broth

Ingredients

3 1/2 oz 9100g) cellophane noodles, soaked
2 oz (50 g) Chinese ham
1 oz (25g) dried black Chinese mushrooms, soaked
1 tsp. sesame oil
4 tbsp (60g) dried shrimps, soaked
1/2 tsp. MSG(optional)
2 dried sea cucumbers, reconstituted For egg dumplings:
2 oz (50 g) fresh tomatoes
3 eggs
3 1/2 oz (100g) lean boneless pork, minced
3 1/2 oz (100g) pork, minced
2 3/4 tsp. salt, or to taste
1/4 tsp. salt
1 tsp. cornstarch (cornflour ) dissolved in 1 tsp. water
2 tsp. soy sauce
6 cups (1500ml) chicken stock
1/2 tsp. scallions, chopped
3 1/2 oz (100g) dried bamboo shoot slices, soaked (or canned sliced bamboo shoots)
1 tsp. ginger, chopped
1/2 tsp. scallions, chopped
2 tbsp (30 g) dried shrimps, soaked and chopped
1/8 tsp. MSG(optional)

Directions

Cut the cellophane noodles into 6 inch (15cm) pieces. Drain the mushrooms, remove the stems, and cut into thin slices. Cut the sea cucumbers into thin slices.
Make egg dumplings. Place egg dumplings on a heat-proof dish and steam in a steamer for 10 minutes. Set aside.
To make the meatballs, mix the pork with 1/4 tsp. of the salt, 1/8 tsp. of the MSG (optional), the cornstarch water mixture, and little more water. Stir vigorously in the same direction for 1 minute. Form the mixture into small meatballs. Bring the chicken broth to a boil and add the meatballs. Simmer until cooked through and drain, reserving the broth. Set the meatballs aside.
Skim any foam from the broth. Add the cellophane noodles, the mushroom, 2 tbsp shrimps, sea cucumbers, bamboo shoot slices, and 1/2 tsp. scallions. Bring to a boil. When the shrimps and mushrooms release their fragrance, add the remaining 2 1/2 tsp. of the salt and the remaining 1/4 tsp. of the MSG, along with the ham slices, meat balls, egg dumplings, and tomatoes. Return to a boil and remove from the heat. Sprinkle with the sesame oil, and serve.