「Poached Pork Meatball Soup」

Ingredients and amounts

• 6g salt per 500g pork
• 2g white pepper per 500g pork
• 40g potato starch per serving (recipe uses 1 serving)

Step-by-step method

1. 1

   Step 1

   Cut the pork, maintaining a 30% fat to 70% lean ratio.

2. 2

   Step 2

   Chop the meat with a knife, then pound it with the back of the knife to break up and loosen the muscle fibers.

3. 3

   Step 3

   Continue chopping and pounding until the meat is minced. For best texture, chop by hand rather than using a machine.

4. 4

   Step 4

   For every 500g of meat, add 6g salt and 1g white pepper.

5. 5

   Step 5

   Mix thoroughly with your hands.

6. 6

   Step 6

   Gradually add scallion-ginger-Sichuan peppercorn water (80g per 500g minced meat), mixing and kneading by hand until the meat absorbs the liquid.

7. 7

   Step 7

   Add egg whites and continue stirring in one direction.

8. 8

   Step 8

   Add 40g potato starch and mix well.

9. 9

   Step 9

   Add cooked soybean oil to maintain tenderness and springiness.

10. 10

    Step 10

    Bring a pot of water to a boil, then reduce to a low simmer (barely bubbling).

11. 11

    Step 11

    Using your hands, form the meat mixture into meatballs and drop them into the water.

12. 12

    Step 12

    Once all meatballs float, cook on low heat for 1 minute.

13. 13

    Step 13

    Place vermicelli noodles at the bottom of a serving bowl.

14. 14

    Step 14

    Add wood ear mushrooms, dried daylily flowers, and chopped scallions. Season with salt, white pepper, and chicken powder.

15. 15

    Step 15

    Pour the soup and meatballs into the bowl.

16. 16

    Step 16

    Drizzle with 3-5 drops of sesame oil.

17. 17

    Step 17

    Garnish with a small sprig of cilantro.