200g Chinese cabbage, 200g ground pork, 1 pack of bean vermicelli, some ginger, 2T oil.
SEASONINGS:
(1) 1t light soy sauce, some ground white pepper, some potato starch, some sesame oil, some rice wine.
(2) 5 cups of chicken stock, 1t salt.
(3) 1/8t ground white pepper, some sesame oil.
PREPARATION :
1. Rinse ground pork; Add seasoning (1); Mix well by stirring in one direction; Slap the mixture hard to the cutting board for at least 10 times; Shape the mixture into balls.
2. Soak bean vermicelli in water till soft; Remove and drain.
3. Discard the wilted leaves of Chinese cabbage; Rinse and cut into sections.
4. Rinse and slice ginger.
5. Heat a wok with 2T oil over a high heat; Stir-fry sliced ginger over a high heat till fragrant; Add Chinese cabbage; Stir-fry over a high heat briefly; Add seasoning (2); Bring to the boil over a high heat; Add the meat balls; Bring to the boil over a high heat again; Cover with a lid; Cook over a medium heat for 8 minutes; Add bean vermicelli; Bring to the boil over a high heat again; Add seasoning (3); Stir well. Ready to serve.
