Add salt, ground pepper, shaoxing wine, green onion and ginger in the pork. Then blend for 15 seconds.
Add egg and starch and until blend until very smooth (take around 30 seconds)
Heat a pot of water until boiling and then slow down the fire. Squeeze the meat mixture with one hand to form a ball then scoop the balls to the pot. Repeat to finish all. Remember to wet the scoop firstly to avoid sticky.
Turn up the fire, add a piece of ginger and then simmer for 8 to 10 minutes after boiling. This process helps some of the amino acid combining with the water.
Add tofu and nori in. Then cook another 5 minutes. Season with salt and sesame oil. Serve hot.