农家客家肉丸汤 Hakka Meatballs Radish Soup

肉丸:

400g肉碎
1小只鱿鱼干，洗净，炸至香脆，剁细粒
½大匙虾米，泡软，剁碎
½条苦瓜，去籽，切细片状
2朵鲜冬菇，切细粒状
1棵芹菜，剁碎
1棵青葱，剁碎
½小匙盐
¼小匙糖
½小匙胡椒粉
1小匙生抽
½小匙麻油
1½大匙粟粉猪骨萝卜汤底:

500g猪骨
50g黄豆，泡隔夜
1条（约300g）白萝卜，去皮，切厚块
2000ml水
½小匙盐
¼小匙胡椒粉做法

1. 汤：将汤料放入汤锅中，大火煮滚，转小火，煮约1小时，下调味，备用。
2. 肉丸：参阅“瓦煲双冬滑肉丸”做法。
3. 把汤再煮滚，放入肉丸煮开，再稍煮一会至熟透，趁热享用。(6－8人享用)

Meatball

400g minced meat
1 small dried squids, washed, deep-fried and finely chopped
½ tbsp. dried shrimps, soaked and finely chopped
½ bitter gourd, seeded and cut into very small pieces
2 fresh shiitake mushrooms, finely chopped
1 stalk local celery, finely chopped
1 stalk spring onion, finely chopped
½ tsp salt
¼ tsp pepper
1 tsp light soya sauce
½ tsp sesame oil
1½ tbsp cornstarchPork Bone and Radish Soup Base

500g pork bone
50g soya bean, soaked overnight
1 (about 300g) radish, skinned and cut into chunks
2000ml water
½ tsp salt
¼ tsp pepper

METHOD

1. Soup base: Place all ingredients into a stockpot and bring to boil. Lower the heat and simmer for 1 hour. Add seasoning and set aside.
2. Meatballs: Please refer to the preparation of meatballs.
3. Bring soup base to boil again. Put in meatballs and bring to boil till well cooked. Serve hot.(Serves: 6-8)