Friday, July 16, 2010

Watercress soup with meatballs

2 bunches of watercress - washed and trimmed
1 small bowl of minced meat
2 small bunch of vermicelli (dong fen) - soaked in water and drained
1 bunch of enoki mushrooms - trimmed and cleaned
2 slices of ginger
2 cloves garlic

Seasonings for meatballs
1 tsp soy sauce
1 tsp seasame oil
1 tsp huatiao wine
2 tsp dong cai
salt and pepper to taste
1 tsp cornstarch

  1. Marinate the meat with seasonings for 1 hour.  Shape them into bite-sized balls.
  2. Bring a pot of water to a boil.  Add garlic, ginger slices and watercress and boil on medium heat for 20 mins.  Add the meatballs and boil for 5 mins.  Add mushrooms to the soup and boil for another 5 mins.
  3. Add dong fen and stir evenly.  Check seasonings and soup is ready to be served.  

No comments: