Ingredients
500 g (about 1 lb) chicken broth, 350 g (about 12 oz) pork belly with lean and fat, 350 g (about 12 oz) deer horn seaweed (or substitute with a mild seaweed), 25 g (about 1 oz) dried shrimp, 50 g (about 2 large) eggs.
Seasonings
50 g sesame oil, 15 g each of cooking wine, rice vinegar, and soy sauce, 10 g each of cilantro segments, scallion, and minced ginger, 7 g salt, and 5 g MSG.
Instructions
1. Soak the dried shrimp until soft, then finely chop them. Soak the deer moss (or seaweed) in warm water until softened, remove the roots, and rinse clean.
2. Finely chop the pork and place it in a bowl. Add 3 g each of salt, MSG, and soy sauce, then add the chopped deer horn fungus, cilantro, dried shrimp, and an appropriate amount of water. Crack the egg into the bowl and mix everything together to form a filling. Shape the filling into meatballs about 3 cm (1.2 inches) in diameter, place them in a dish, and steam for about 15 minutes. Remove and transfer to a bowl.
3. Add chicken broth to a wok, then season with salt, MSG, soy sauce, rice vinegar, and cooking wine. Once the broth comes to a boil, skim off any foam, drizzle in sesame oil, and pour the broth over the meatballs. Garnish with cilantro segments and serve. This dish features a light, fragrant broth that is delicious and flavorful.