200 grams (4/9 lb) fresh scallop
150 grams (1/3 lb) pork fat
1 egg (only the egg white to be used)
20 grams (2/3 oz) pea sprouts
10 grams (2 tsp) cooking wine
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
30 grams (2 tbsp) scallion and ginger juice made by crushing
10 grams (1/3 oz) of scallions and 6 grams (1/5 oz) of ginger and soaking this in 30 grams (2 tbsp) of water for 10 minutes. Put it through a filter to get rid of the residue and use the juice that is left.
1 gram (1/2 tsp) pepper powder
3 grams (1 1/2) cornstarch
5 grams (1 tsp) sesame oil
1. Make the scallops and pork fat into paste, add the scallion and ginger juice, 2 grams (1/3 tsp) of salt, 1 gram (1/4 tsp) of MSG and 5 grams (1 tsp) of cooking wine, the egg white, cornstarch, pepper powder and mix well. Wash the pea sprouts clean.
2. Put 750 grams (1.5 cups) of water in the pot. Shape the scallop and pork fat paste into balls by hand and drop them into the pot. Use a strong fire and let it boil for 2 minutes. Add the remaining salt, MSG, cooking wine and pea sprouts. Sprinkle the sesame oil and serve.
Features: The soup is clear and the scallops balls are invitingly white.
Taste: Really delicious.