The most authentic way to make meatballs.

condiments

Pork belly 500g, onion 20g, ginger 20g, egg 1 piece.

condiments

Cooking wine10ml, soy sauce10ml, 5g salt, 5ml oil consumption, 3g allspice powder, 2g chicken essence and 5g starch.

How to make meatballs?

1 First, we wash the pork belly, chop it up and put it in a bowl for later use. Buying ready-made meat stuffing is not as good as chopping it yourself.

2. Wash the onion and ginger, cut into pieces and put them in a bowl with minced meat.

3. Add eggs, cooking wine, soy sauce, oil consumption, spiced powder, starch, chicken essence and a little salt into the bowl, stir evenly in the same direction, and marinate for 10 minute.

4. Boil water in the pot, put the meatballs into the fire after boiling, and the meatballs can be easily taken out with a spoon.

5. After the fire is boiled again, remove the floating foam.

6. After the water is boiled, turn to medium heat, add a little salt, pepper and sesame oil, and cover with stew 10 minute.

7. 10 minutes later, sprinkle a little coriander on the pot and put it in a big bowl, and a fresh and delicious pork meatball will be ready. Have you learned?

Bian Xiao prompt

1, adding egg liquid to the meat stuffing can make the meat stuffing more sticky, not scattered when cooked, and smoother to eat. The ratio of meat stuffing to egg liquid is basically 250 grams of meat stuffing and half an egg. If there is too much egg liquid, the meat stuffing will be thin, but it is not easy to form. Without egg liquid, it doesn't have much effect.

2, the meat stuffing should be 3 points fat, 7 points thin, too thin and the taste will be firewood.

Don't boil the water before putting the meatballs, or the meatballs will be scattered as soon as they enter. You can't start a big fire until all the meatballs are in the pot and shaped.