Main Ingredients:
250g lean ground pork, 1 white radish, soy sauce, chicken stock cubes, sesame oil, fresh ginger.
Additional Ingredients:
Salt, cooking wine, chicken essence, scallions, water starch.
Taste: Salty and Savory; Cooking Method: Boiling; Time: 30 minutes; Difficulty: Easy.
Steps for Cooking Radish and Pork Meatballs in Broth
Choose lean ground pork and mix with salt, chicken essence, cooking wine, soy sauce, and ginger until well combined.
Add water starch gradually while stirring in one direction to make the meat mixture more elastic.
Cut the white radish into thin shreds.
Blanch the radish shreds in boiling water for a short time, then quickly remove and cool them down.
Heat up the chicken stock (or water for a lighter taste), add chicken stock cubes, and start making the meatballs. Take a small amount of meat mixture, squeeze it out from the palm of your hand, use a small spoon to scoop it out, and put it into the broth.
When the meatballs float to the surface, they are cooked.
Add the blanched radish shreds to the broth, season with salt and sesame oil, and sprinkle some scallions on top before serving.
