How to make Hakka pork meatballs to be crisp and bouncy?

Homemade Q Bouncing Meatballs Practice:

Main Ingredients: 250g of minced meat, half an egg white, 1 tablespoon of garlic powder, 1 tablespoon of ginger powder, salt, chopped green onion

1, hardened meat patties torn into small slices into the chef's machine, add egg whites; (minced meat is frozen hard to beat easier to beat the gelatinous, and the process of whisking heat, so the chef's machine with high speed fast, to shorten the time of the churning, the time of the finish is still icy. (When you finish beating the minced meat still feels icy)

2, first low-speed mixing into a ball and then slowly accelerate the speed, beating vigorously;

3, add all the 1 tablespoon of garlic powder, 1 tablespoon of ginger powder, salt, chopped green onions;

4, continue to beat into a thick, similar to the state of the butter whipped;

5, with the tiger's mouth to squeeze out the size of the balls;

Tips: seasoning to add the last, if you want to do other flavors of meatballs, such as mushroom meatballs or other vegetable meatballs, accessories are added at the end.

Meatballs are spherical food made from chopped meat, usually made by steaming and cooking meat fillings wrapped in a thin skin, which locks in the nutrients and flavors of the meat and makes it more tender and tasty.

Meatballs are available all over the country, and the practice varies. In Taiwan, there are Taiwanese meatballs, as well as a more similar food known as gongwan.

References:

Meatballs - Baidu Encyclopedia