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Ingredients:
400g tender beef
2 stalks coriander, chopped
2 stalks spring onions, chopped
Mixture1(1T rice wine, 1t salt, juice of 1 stalk spring onions, 3cm
piece
ginger, 1t cornflour)
Mixture2(1t salt, 1/4 black pepper, 1/2 sesame oil)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Slice beef and pound with a mallet to a smooth paste. Stir well with
Mixture1 in one direction in a mixing bowl. Throw the mixture against
the
sides of the bowl several times.
2)Bring half a pot of water to a boil and turn off heat. Squeeze out
balls
from the top of the fist and drop into the hot water. Turn on heat and
cook
over low heat until the balls float to the surface. Remove and set
aside.
3)Bring 3C of the liquid for blanching the beef balls to a boil. Add
beef
balls and cook until the balls are tender. Add Mixture2. Put chopped
celery and spring onions in a serving bowl. Pour in boiling soup, beef
balls and serve.
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