Pork Balls in Clear Broth, Sichuan Style

9 oz (250 g) lean and far pork
1 oz (25 g) golden needles, soaked in hot water
1 egg, beaten
1/2 tsp scallions, chopped
2 oz (50 g) Chinese cabbage hearts, coarsely 1/2 tsp 1/2 tsp ginger, chopped
2 tbsp cornstarch (cornflour) dissolved in  2 tbsp water  
2 oz (50 g) cellophane noodles (flour or bean threads), soaked in warm water
4 cups (1 litre) meat broth
1 tsp sesame oil
2 tsp salt, or to taste
1/4 tsp ground Sichuan peppercorn
1 oz (25 g) wood ears, reconstituted in hot water
1/4 tsp MSG

1. Mince the pork, if nor already ground, and mix well with the scallions, ginger, egg, corn starch, 3 1/2 fl oz (100 ml) of the broth, and 1/2 tsp of the salt.

2. Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating, make small meatballs, about 3/4-inch (2 cm) in diameter.

3. Add the meatballs to the broth one by one, and simmer until done.

4. Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to boil and add the pepper and MSG, sprinkle the sesame oil on the broth, remove and serve.

                                  肉丸汤（四川风味）

1、250克瘦肉
2、25克金针菇，浸泡在热水中
3、一个鸡蛋，敲开待用
4、半勺葱花
5、50克卷心菜，小半勺碎姜片
6、取两勺玉米淀粉，然后加入两勺水
7、一升肉羹
8、一勺芝麻油
9、两勺盐，或者根据自己的口味添加
10、四分之一勺四川胡椒粉
11、25克木耳，浸泡在热水中
12、四分之一勺味精

1、把猪肉切碎，但也不是要切成肉末，然后把葱花，姜片，鸡蛋，玉米淀粉，和100毫升肉汤跟猪肉混合在一起，最后再加入半勺盐。

2、把肉汤煮沸，然后把火调小。在煮肉汤的时候可以做一些直径大约2厘米的肉丸。

3、把肉丸一个个放入肉汤，然后炖到熟为止。

4、滤去肉汤上的泡沫，然后加入木耳，金针菇，白菜心和粉丝。再把汤煮沸，然后加入胡椒、味精，洒少量的芝麻油，就可以起锅上菜了。