Fresh Scalded Meatball Soup

Ingredients

Meatballs

• Front leg pork
• Salt
• Pepper (white)
• Scallion, ginger and Sichuan peppercorn water
• 1 egg white
• Potato starch
• Cooked soybean oil

Soup Base

• Black fungus (wood ear mushrooms)
• Daylily buds
• Scallions (finely chopped)
• Soaked vermicelli (placed at the bottom of the bowl)
• Salt
• Chicken powder
• Pepper
• Sesame oil
• Coriander (fresh cilantro)

Steps

Mince the meat

1. Cut the meat with the knife and separate the fat and lean meat at a ratio of 3:7.
2. Cut and smash the meat with the blunt side of the knife to loosen the meat fibers.
3. Mince until it becomes a puree. For the best taste, mince it by hand; machine-minced meat is often too sticky/blind.

Seasoning

4. For every jin (500g) of meat, use 6 grams of salt and 1 gram of pepper.
5. Knead evenly with your hands.
6. Add the scallion, ginger, and Sichuan peppercorn water in batches, mixing while adding. Knead by hand until the pork absorbs the water thoroughly. Use 80g of scallion/ginger/peppercorn water per jin of meat mixture.
7. Add the egg white and continue to stir in one direction.
8. Add 40g of potato starch and mix well.
9. Add the cooked soybean oil; this helps maintain a tender and bouncy texture.

Scald the meatballs

10. Heat water in a wok, bring to a boil, then reduce heat to low (simmering, not rapidly boiling).
11. Use your hands to shape and squeeze out the meatballs.
12. Once all float, boil gently for 1 minute.

Make the soup

13. Place soaked vermicelli at the bottom of the serving bowl.
14. Add black fungus, daylilies, and chopped scallions, seasoning with salt, pepper, and chicken powder.
15. Pour the bowl containing the soup and meatballs into the serving bowl.
16. Drizzle 3-5 drops of sesame oil.
17. Add a small sprig of coriander.