9 oz. minced pork
1 lb. leaves of Chinese cabbage
1/2 oz. dry bean-starch vermicelli
3 tablespoons soya sauce
1 teaspoon salt
1/2 teaspoon gourmet powder
a pinch of pepper
1 tablespoon cornflour in 1 tablespoon water
1 tablespoon minced scallion
1 teaspoon minced ginger root
1) Tear cabbage leaves into pieces and wash them clean.
Cut bean-starch vermicelli in 1-foot lengths and soak in warm water.
2) Put minced pork in a small pot and add minced scallion and ginger, salt (1/2 teaspoon), gourmet powder (1/4 teaspoon), pepper and cornflour solution. Add also 1 tablespoon of soya sauce and then stir forcefully with chopsticks by turning always in one direction until the mince becomes sticky and adheres to the wall of the pot. Add another tablespoon of soya sauce and continue stirring a little. Then add the last tablespoon of soya sauce and stir some more until sticky again.
3) Place clay pot or casserole on fire. Put in hot water (4 cups) and cabbage leaves, when the stock boils, shape seasoned mince into balls with a spoon and drop them one by one into boiling pot. Then add vermicelli. When the stock boils again, season with salt (1/2 teaspoon) and gourmet powder (1/4 teaspoon) and serve.
(1) This dish is a favorite for winter. The clay pot is a good thermal insulating vessel and it keeps the stock simmering for some time after the dish is served on the table.
(2) The same recipe may be followed if minced mutton or beef is used instead of pork to make the meatballs. The taste of this dish will be enhanced with the addition of some beancurd and/or dried shrimps in the stock.