Broth with Meat Balls

Prep time	Ropot cook	Servings
5 minutes	8 minutes	4

Ingredients:

300g grand pork

50g egg white

5g soaked black fungus

10g green vegetables

3g salt

½ teaspoon pepper

1 tablespoon cooking wine

1 teaspoon sesame oil

1 teaspoon chili powder

1 green onion

2 slices of ginger

2 caraway

Directions:

1. Add grand pork to a container and add egg white, salt, chopped green onion and chopped ginger. Stir clockwise evenly. Wash the green vegetables and black fungus. Wash the caraway and cut.
2. Add boiled water into the cooker and press the “Function” key to select “Pan-fry”. Then press “+” key to add an extra 4 minutes.
3. Once the water is boiled, squeeze grand pork into walnut size meat balls. When the balls are floating, add salt, pepper, chili powder, green vegetables and black fungus.
4. After the meat balls are well-cooked, add caraway and sesame oil, and then pour the soup into a bowl.