4 oz ground pork
6 egg whites
2 clusters Chinese black fungus (wood-ear), soaked
2 black Chinese mushrooms, stems removed and soaked
1 teaspoon small dried shrimp, soaked
7 teaspoons soy sauce
1/4 teaspoons salt
2 teaspoons vinegar
3 tablespoons sugar
1/4 teaspoons MSG (optional)
3 tablespoons flour
5 tablespoons cornstarch
1 teaspoons scallions chopped into 1" strips
2 cloves garlic
1/8 teaspoons pepper
1/2 cup chicken broth
4 cups vegetable oil for deep frying

     Mix ground pork with fungus, mushrooms, shrimp, and minced into a meat paste.  Add 1/8 teaspoon salt, pepper, 1 teaspoon soy sauce and 1/8 teaspoon MSG, mix well.  Make meatballs 1" in diameter with the paste.  Let stand.
     Add to the chicken broth 2 tablespoon soy sauce, 2 tablespoons vinegar, 3 tablespoon sugar, 1/8 teaspoon MSG, 1/8 teaspoon salt and 2 teaspoon cornstarch.  Mix to make a sweet-sour seasoning sauce.
     Beat egg whites until stiff.  Beat in 3 tablespoons flour and 1 tablespoon cornstarch to make an egg paste.
     Heat oil in a wok or skillet over medium heat until smoke begins to rise from the surface.  Dip the meatballs into the egg paste and coat well.  Lower the meatballs into the hot oil one by one, and deep fry until brown.  Remove and pour out the hot oil.
     Return 2 tablespoons hot oil the wok, add scallions and garlic. Stir fry until fragrant, pour in the seasoning sauce and stir to thicken. Add the meatballs to the sauce and stir several times to coat well.  Sprinkle over mixture 2 tablespoons hot oil.  Remove and serve.  Serves 4.