Four-Clear Meatball Soup
Lean pork meatballs are gently poached in a clear broth and served with dried shrimp, spinach, and wood ear mushrooms, yielding a clear soup with a fresh, delicate flavor.
Ingredients
lean pork (minced into fine paste)
200 g
soaked dried shrimp
10 g
spinach (cut into segments, blanched and chilled)
50 g
soaked wood ear mushrooms (washed and halved)
25 g
minced scallions
5 g
minced ginger
5 g
egg white
1
refined salt
2 g
Shaoxing wine
5 g
MSG
2 g
clear broth
400 g
chicken fat
3 g
water
100 g
Instructions
1
Step 1
Mince the lean pork into a fine paste and place it in a bowl. Add the egg white, 3 g of MSG, 3 g of Shaoxing wine, refined salt, and minced scallions. Stir with chopsticks while gradually adding the water, until the mixture becomes sticky and cohesive. Wash the wood ear mushrooms and cut them in half. Blanch the washed spinach briefly in boiling water, then chill in cold water, squeeze out the excess moisture, and cut into segments about 3 cm long.
2
Step 2
Add the clear broth to a wok and bring to a boil over high heat, then lower to a gentle simmer. Squeeze the meat paste into meatballs about 1.3 cm in diameter and drop them into the pot. Once the meatballs float fully to the surface, skim off the foam. Add the remaining MSG, Shaoxing wine, spinach, and soaked dried shrimp, and bring back to a boil. Skim off the foam once more, ladle into warmed serving bowls, and drizzle with the chicken fat before serving.
