Ingredients
0.5 lb. ground pork
3 green onions, chopped fine.
6-8 Napa cabbage leaf, cleaned and sliced
1/2 bunch of Chinese noodle 粉丝
1/4 cup water (or bone broth)
1 egg
2 tsp cornstarch
1.5 tbsp soy sauce
1/2 tsp *salt
1/2 tsp ginger powder
1/4 tsp Chinese pepper powder
1/2 tsp white pepper powder(optional)
Cook ware
1 teaspoon
3-5 quart pot
Strainer
a medium bowl
Instructions
1. Add 1/2 lb. ground pork, 1.5 tbsp soy sauce, 1/2 tsp salt, 1/2 tsp ginger powder, 1/4 tsp Chinese pepper powder, and 1/2 tsp white pepper powder(optional) in a medium bowl. Mix well.
2. gradually add 1/4 cup cold water to the mix while mixing the meat. Mix well.
3. Add one egg and mix well
4. Add fine chopped green onions and mix well
5. Add 2 tsp. cornstarch and mix well
6. *Boiling 2-3 cup water (enough to allow the meat ball float) in the pot.
7. Turn the temperature between medium and high (enough to keep the water simmer).
8. use a teaspoon to make each meat ball against the wall of the bowl and put into the hot water pot. Shake a little to let the meat ball loose into the water from the spoon.
9. repeat step 8 till all meat balls are done.
10. Turn the temperature to high. Wait for 1 min and quickly remove all the meat balls from the pot using the strainer into a bowl.
11. put the sliced Napa cabbage into the pot and cover the pot. Bring it back to boiling.
12. Turn the temperature to medium and keep it billing for 5 min.
13. Turn the temperature back to high and put the meat balls back to the pot. Cover the pot and bring it to back to boiling again.
14. Add the Chinese noodle to the pot and push it to the bottom of the pot.
15 Turn off the burner and leave the pot on the stove for 5 min.
16. Ready to serve.
*Tips
1. For step 6, too much water could end up tasteless soup.
2. Could increase the amount of salt or soy sauce to the ground pork to add more flavor.
