|Pork tenderloin||500 Gram, finley minced|
|Dried black winter mushrooms||3 , soaked in hot water for 25 minutes, drained and finely chopped|
|Onions spring||2 , finely chopped|
|Light soy sauce||2 Tablespoon|
|Corn flour||100 Gram (For Coating)|
|Ground black pepper||1⁄2 Teaspoon|
|Peanut oil||3 Tablespoon|
|Chicken stock||2 Liter|
|Chopped parsley||2 Tablespoon, garnish|
In a bowl, mix together pork, mushrooms, spring onions, soy sauce and 1 teaspoon salt.
Pass through the finest blade on a mincer.
Roll mixture into 2.5 cm balls.
Roll balls in cornflour (cornstarch) to lightly coat.
In a wok, heat oil and fry the balls for about 4 minutes until lightly and evenly browned.
Drain on absorbent kitchen paper.
In a saucepan, heat chicken stock to the boil.
Reduce heat so stock simmers, then add meatballs.
Season with salt and pepper.
Garnish with chopped parsley.