Ingredients:
200 grams (4/9 lb) fresh scallop
150 grams (1/3 lb) pork fat
1 egg (only the egg white to be used)
20 grams (2/3 oz) pea sprouts
10 grams (2 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
30 grams (2 tbsp) scallion and ginger juice made by crushing
10 grams (1/3 oz) of scallions and 6 grams (1/5 oz) of ginger and
soaking this in 30 grams (2 tbsp) of water for 10 minutes. Put it
through a filter to get rid of the residue and use the juice that
is left.
1 gram (1/2 tsp) pepper powder
3 grams (1 1/2) cornstarch
5 grams (1 tsp) sesame oil
Directions:
1.
Make the scallops and pork fat into paste, add the scallion and
ginger juice, 2 grams (1/3 tsp) of salt, 1 gram (1/4 tsp) of MSG
and 5 grams (1 tsp) of cooking wine, the egg white, cornstarch,
pepper powder and mix well. Wash the pea sprouts clean.
2.
Put 750 grams (1.5 cups) of water in the pot. Shape the scallop and
pork fat paste into balls by hand and drop them into the pot. Use a
strong fire and let it boil for 2 minutes. Add the remaining salt,
MSG, cooking wine and pea sprouts. Sprinkle the sesame oil and
serve.
Features: The soup is clear and the scallops balls are
invitingly white.
Taste: Really delicious.
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