2 tbsp. each chopped chicken, chopped pork,
chopped fish meat, chopped shrimp, and chopped ham
1 tsp. sherry
1 tbsp. scallion and ginger */2 lb. mashed bean curd
4 dried shrimp chopped
5 dried mushrooms soaked in water
A piece of bamboo, cooked and chopped
4 egg whites
2 tbsp. wheat floor
Pepper powder and salt to taste
2 tbsp. cornstarch dissolved in water
3 cups broth
Tomato, cut into wedges
2 leaves cabbage
1. Combine chicken, pork, fish, shrimp, sherry, scallion and ginger juices. Add bean curd, chopped ham, dried shrimp, mushroom, bamboo, egg whites, flour, salt, cornstarch and roll into about 5 balls to steam for half an hour. Put the balls in a soup pot.
2- Heat 3 cups broth, add salt, tomato, cabbage leaves. Bring to a boil, pour the soup over the balls and serve.