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 Mince the pork, if not already
ground, and mix well with the
scallions, ginger,egg, corn starch,
3 1/2 fl oz (100ml) of the broth,
and 1/2 tsp. of the salt.
- Heat the remaining broth to
a boil, then turn the heat to
low. While the broth is heating
make small meatballs, about 3/4
- inch (2 cm ) in diameter.
- Add the meatballs to broth one
by one , and simmer until done.
- Skim the foam from the broth
and add the wood ears, golden
needles, cabbage hearts and cellophane
- Skim the foam from the broth
and add the wood ears, golden
needles, cabbage hearts and cellophane
noodles. Bring to a boil and add
the pepper and MSG (optional),
sprinkle the sesame oil on the
broth remove and sever.
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