Directions

To Make

1. Marinate sliced pork with ginger, garlic, light soy sauce and Shao Xing wine for 1 hr.
2. Remove ginger and garlic. Add in fish paste and mix well to combine coating all the meat slices.
3. Bring 1.5L of water to a gentle boil in a saucepan. Using a spoon, scoop 1 slice of meat coated with fish paste into simmering water.
4. Continue with the remaining mixture. Meatballs are done when they floats to the surface. Set them aside.
5. Heat up a heavy bottom pot with 1 tbsp of oil and sauté mushroom slices for 1 min.
6. Add in the meat soup stock and mushroom soaking water. Bring to a boil.
7. Add in napa cabbage and carrots. Let it boil for 3 mins.
8. Add in preferred amount of meatballs and sliced mushrooms into soup. Cook for 5 mins under low heat.
9. Add salt and pepper to taste. Mix corn starch with water to make a thick solution. Add into the simmering soup to thicken.
10. Garnish with chopped cilantro and serve with some black vinegar.