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Ingredients

• 50 g ginger, roughly chopped
• 50 g spring onions
• 1 litres water

• 300 g pork fat, finely chopped
• 700 g pork meat, leg, finely chopped
• 1 tsp salt
• 1 tsp sugar
• 1 tsp freshly ground white pepper
• 1 tsp chicken bouillon powder
• 100 g crab roe
• 1 tbsp dried shrimp roe
• 6 tbsp water
• 6 tbsp cornflour
• 250 ml chicken stock
• 50 g Chinese cabbage
• 200 g spring onions, sliced
• 50 g ginger, sliced
• 100 ml shaoxing rice wine or dry sherry, plus more for drizzling
• 20 g pak choi
• 20 g glass noodles

Description

This Sensational Shanghai Dish Of Large Crab Meat And Pork Balls, From Gary Rhodes, Is Served In An Aromatic Broth That's Both Soothing And Delicious

UK TV