Pork Meatball Soup (Kao Rou Geng)

Pork Meatball Soup (Kao Rou Geng)

　　Pour half of the sweet potato starch onto a cutting board, and mix the other half with water in a bowl for later use; slice lean pork thinly and place it on the sweet potato starch, then gently flip and pound it with a rolling pin until it becomes a thin meat patty. Set aside; in a pot, add shredded tofu, shredded mushrooms, daylily buds, wood ear fungus, etc., pour in broth and bring to a boil; once the soup boils, tear the pounded meat patty into small pieces and add them to the pot. Then beat an egg in a bowl with some sweet potato starch until well mixed, pour it into the pot while continuously stirring with a spoon to prevent sticking or burning at the bottom. Finally, add sesame oil, ground pepper, chopped scallions, and other seasonings, then serve hot.