1 stick of egg tofu (thin sliced)
1/3 pound of ground pork
1/2 bag of preserved Mustard leaves
1/2 egg white
Mix pork and mustard leaves with 2tbsp of corn starch and 1/2 egg white. Add 1/2 tsp of minced ginger, since the mustard leaves are flavored, just add 2 tbsp of oyster sauce and little bit of chicken powder. Mix the pork and vegetable in one direction for a few minutes, then make a ball out of it. Place the ball on the center of the flat plate and surround it with the thin sliced egg tofu. Steam it over boiling water for about 8-10 minutes or until it is done. In a separated pot add some broth then bring to boil. Add a little bit of salt, chicken powder and white pepper to taste then thicken the sauce with 2 tbsp of starch water. pour the sauce over the pork and tofu.