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Hakka Meat and Fish Ball Soup

Soups and Congees

Hakka Meat and Fish Ball Soup
Ingredients:
1 teaspoon salt
1 teaspoon sugar
1 teaspoon thin soy sauce
1 teaspoon Maotai or another Chinese liquor
1 teaspoon sesame oil
1 Tablespoon cornstarch
1 egg white
5 ounces finely minced or ground beef, set into a small bowl
5 ounces finely minced or ground white fish, set into a small bowl
5 cups chicken broth
2 slices fresh ginger, slivered
1 scallion, minced and set aside
Preparation:
1. Mix salt, sugar, soy sauce, Maotai, sesame oil, cornstarch, and egg white, Pour half into the bowl with the meat, the other half into the bowl with the fish. Mix each separately with a pair of chopsticks until it is sticky then make one-inch balls of the minced/ground beef, and do the same for the minced fish. Set them aside.
2. Bring the broth to the boil, reduce the heat, add the ginger slivers and the beef balls. When they float to the top, add the fish balls, and when they float, add the scallions, and pour the soup into a pre-heated soup tureen and bring it to the table or put some into each of the soup bowls, one per person, and serve.

                                                                                                                                                       
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