| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Vermicelli |
| 1/2 |
lb |
Slightly fat pork |
| 1 |
|
Scallion |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Water |
| 4 |
c |
Water |
| 6 |
c |
Stock (see recipe) |
| 1 |
ts |
Soy sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak peastarch noodles (vermicelli). Mince or grind pork. Mince
scallion.
2. Blend cornstarch, salt and cold water. Mix well with pork and form
into walnut-size balls.
3. Bring remaining water to a rolling boil. Drop porkballs in one at a
time. Reduce heat and simmer, covered, 5 minutes. Drain, discarding liquid.
4. Bring stock to a boil. Add porkballs and soaked vermicelli and
simmer, covered, 5 minutes.
5. Add scallion, soy sauce and remaining salt. Simmer 1 to 2 minutes
more.
VARIATION: For the pork, substitute beef. Simmer only 2 minutes in step
3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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