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 Mince the pork if it is not
already ground. Add the egg white,
rice wine , MSG(optional), and
salt, and stir to mix. Add the
cornstarch and mix well. Shape
lightly into four equal-sized
balls.
- Pour the stock into a wok and
bring to a boil. Add the meat
balls and cover them with the
leaves. Bring to a boil over high
heat, then turn the heat down,
and simmer for 1 hour, or until
the meat is tender and the gravy
has thickened. Remove and serve.
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