1/2 lb. bean curd
2 oz. chopped shrimp meat
1 oz. ground pork
3 egg whites
1 tbsp. soy sauce
2 tbsp. wheat flour
Salt to taste
1 tsp. each ginger and scallion juice
2 tbsp. cornstarch dissolved in water
1 tsp. wine
1 tsp. sesame oil
1 cup vegetable oil
1 cup clear broth
3 Chinese cabbage hearts
6 dried mushrooms soaked in water
1. Mash bean curd, mix with shrimp, pork, egg whites, flour, soy sauce, salt, ginger and scallion juices, cornstarch, wine, and sesame oil, Roll into balls.
2. Heat oil in a pan over a medium flame and put in the balls. Fry until golden brown. Take out and drain.
3. Heat broth, add cabbage, mushrooms, wine, and salt. Bring to a boil. Stir in dissolved cornstarch and put in fried balls. Serve.