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Ingredients
Pork balls
- 200 g pork shoulder loin, cut in strips (1 cm), partially frozen
- 2 tbsp cornflour (starch)
- 1 tsp sesame oil
- 1 egg white
- 1 tbsp light soy sauce
- 1 tsp salt, adjust to taste
- ½ tsp white pepper powder
Soup base
- 400 g Chinese cabbage, cut in pieces (4-5 cm)
- 1400 g hot water
- 30 g Tianjin preserved vegetables (tung choy)
- ½ tbsp chicken stock powder
- 2 slices fresh ginger
- ½ tsp white pepper powder
- 1 pinch salt, adjust to taste
- 1 sprig spring onion, chopped, to garnish
- Nutrition
- per 1 portion
- Calories
- 523 kJ / 125 kcal
- Protein
- 8 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fibre
- 1 g
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