Crab and Pork Meatball Soup

Method

1. 1 Simmer the pork bones for 30 minutes, skimming off the foam continuously to keep the broth clear.
2. 2 Steam the crab for 12 minutes, then remove the meat and set the roe aside.
3. 3 Mix minced pork with crab meat, soaked and chopped shiitake mushrooms and wood ear mushrooms for 5 minutes.
4. 4 Knead the dough long enough for the mixture to stick together; kneading too quickly will cause the dough to fall apart in the pot of water.
5. 5 Shape the mixture into balls and drop them into the simmering broth, then cook for 8 minutes.
6. 6 Sauté shallots with crab paste, then pour over the soup and sprinkle with chopped scallions and herbs.

With an appliance

• Pressure cooker 35 min

  Replace step 1: simmer pork bones under high pressure for 10 minutes, then release pressure naturally for 5 minutes; this reduces the simmering time to about 15 minutes compared to the usual 30 minutes. The broth becomes sweeter faster and you don't have to constantly skim off the foam, but the broth may be darker and less clear. The steps of steaming the crab, mashing the meatballs, and cooking the meatballs remain the same to prevent them from falling apart due to pressure.