Ingredients:
20g dried lily flower
120g lean pork
20g vermicelli
1 egg (beaten)
some water
Marinade:
1+1/2 tsp light soy sauce
1/2 tsp cornstarch
3/4 tsp sugar
Seasoning:
Salt to taste
Method:
1.Soak & trim lily flower. Rinse & drain well. To tie.
2.Rinse lean pork.Cut into slices & stir in marinde for 15 mins. Soak vermicelli cut section & drain.
3.Boil some water. Pour in ginger & dried lily flower, then bring soup to boil again. Add in lean pork slices & vermicelli cook for 2 mins until ingredients are done. Turn off heat. Add in egg juice. Season with some salt & serve hot.
