Simmered Pork Ball with Water Chestnut

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Simmered Pork Ball with Water Chestnut
White bread is used instead of fat meat, and the fat content is greatly reduced. The texture of traditional pork balls can be retained. Being lightly flavoured, the dish is a healthy choice.
Ingredients (Serve 2):
White Bread15 gm
Peeled Water Chestnut40 gm
Shiitake Mushroom (soaked)10 gm(1 piece)
Vegetable Greens150 gm
Silver Fungus30 gm(2 pieces)
Turmeric2 gm
Minced Lean Pork100 gm
Starch1 teaspoon
Olive Oil1 teaspoon
Chicken Broth500 ml
Chinese Wolfberry4 granules
Salt1/2 teaspoon
Sugar1/3 teaspoon
Ground White Pepperlittle amount
American Ginseng5 slices
Water30 ml
Chicken Broth75 ml
Salt1/2 teaspoon
Sugar1/2 teaspoon
Starch Watermix 1/2 teaspoon of corn starch with 1/2 tablespoon of water
Cooking Method:
1.Soak white bread in water. Drain and set aside.
2.Finely dice water chestnut and shiitake mushrooms. Wash vegetable greens and silver fungus.
3.Marinate and dye silver fungus with turmeric.
4.Soak American ginseng slices in 30 ml of hot water, strain and reserve ginseng soup for later usage.
5.Mix the minced lean pork and the remaining Seasonings, starch and oil. Finally add soaked bread, diced chestnut and mushroom. Mix well, divide in 2 portions and shape into equal balls.
6.Bring 500 ml of chicken broth to a boil, add meatballs, lower the heat and simmer for 10 minutes.
7.Use same broth to cook vegetable greens, silver fungus and Chinese wolfberries.
8.Place the meatballs in a coupe plate, top with Chinese wolfberries as garnish. Put vegetable greens and silver fungus along the side of the meatballs.
9.Bring the 75 ml of chicken broth and the ginseng soup to a boil, season to taste. Thicken with the starch water, and pour it over the meatballs and vegetable greens. Serve with salad .
Salad - Ingredients:
Carrot10 gm
Red Onion10 gm
Cucumber10 gm
Salt1/5 teaspoon
Olive Oil1/2 teaspoon
White Vinegar1/2 teaspoon
Cooking Method:
1.Shred carrot, red onion and cucumber.
2.Mix the Ingredients well with salt, white vinegar and olive oil. Set aside.
This recipe is provided by Chinese Cuisine Training Institute (The English-Speaking Dining Society).