What is the right way to make pork meatballs?

Pork meatballs (Fortune and Treasure).

Ingredients: pork, 3 chives, appropriate amount of quail eggs, appropriate amount of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of Sichuan pepper powder, a little chicken powder, 3 grams of sugar, 1 tablespoon of cooking oil, appropriate amount of steamed fish soy sauce, a little water starch.

Method: 1. Clean the pork, cut it into small pieces, put it in a meat grinder, grind it into a meat filling, then pour it into a bowl, add 2 chopped green onions, salt, 1 spoon of light soy sauce, 1 spoon of oyster sauce, an appropriate amount of Sichuan pepper powder, chicken powder, 3 grams of sugar, stir well, and add a little sugar to make the meat filling more delicious.

2. After stirring, add 1 tablespoon of cooking oil, continue to mix evenly, add cooking oil to make the meat filling more smooth and tender.

3. Then we take an appropriate amount of minced meat, knead it into a circle, place the kneaded meatballs on the plate, and then use your index finger to make a hole in the middle of the meatballs, and don't pierce the bottom.

4. Then beat the quail eggs into the hole one by one, and the hole in the middle of the meatball should be larger, otherwise the egg whites of the quail eggs will easily overflow.

5. Prepare the steamer, boil the water, put the meatballs into the steamer and cover the lid, after the water boils, steam for about 12 minutes to get out of the pot.

6. After the meatballs are out of the pot, pour the excess soup into a bowl, then add 1 tablespoon of light soy sauce, 1 tablespoon of water starch and an appropriate amount of steamed fish soy sauce, mix well, and then pour it into the pot, heat over medium-low heat until the soup is thick and then turn off the heat.

7. Pour the boiled soup on the meatballs, and then sprinkle an appropriate amount of chopped green onions, and the delicious meatballs are ready, which is very delicious and delicious, and the appearance is very high.

Choose fat and thin pork, grind or chop the meat grinder and add chopped diced shiitake mushrooms, shallots, and fungus, then add an appropriate amount of dark soy sauce, salt, flour, eggs, and epsom powder, stir them clockwise with pork, fully fuse together, the surface is smooth and bright, and then knead them into balls of your own size by hand, fry them in oil until golden on both sides, and then add water to boil and simmer for a while. It can also be cooked directly in boiling water to make meatball soup.

First put the pork in a pot and blanch it, then take it out, chop it again, add a little light soy sauce, dark soy sauce, salt, and marinate it. Add an appropriate amount of cornstarch, stir well, and make balls.

For the whole lean pork hind leg meat, clean 300g of pork and cut it into small cubes with a knife. Place the diced lean pork in a food processor, cover and beat into a delicate pork puree, the more delicate the better. Take 15g of starch, add 80g of ice water, and stir well.

Remember, here's the ice water! The balls made are only Q bombs. Pour the starch into the minced pork, close the lid and continue whipping.

Wait until the pork and water starch are completely mixed together, add salt, green onion, ginger and garlic powder, crushed white pepper, cooking wine, and chicken juice to taste to remove the smell, cover the lid, and continue to stir well. Pour a small half pot of water into the pot and heat until the water is warm. Squeeze the meatballs with your left hand and spoon them with your right hand into the warm water in the pot.

Cook the meatballs over low heat, boil until the pot boils, and cook for another 2 to 3 minutes.

Add egg white, black pepper, starch, light soy sauce, and salt to the pork foam, stir vigorously, form balls and wrap starch, put them in a hot oil pan and fry them until they change color and are cooked thoroughly before eating.

300g lean pork, 100g fatty pork, 20g of white flour, 20g of corn flour, 80g of water, 10g of minced green onion, 5g of salt, 8g of chicken powder, 8g of sugar, 5g of pepper, 10 sesame oil

Method. 1.Puree the lean pork and the fatty pork separately for later use.

2.Taibai flour, corn flour, water and seasoning A are mixed together to form a slurry water for later use.

3.Beat and stir method 1After the pork lean meat puree is viscous, add the slurry water of 1 2 in method 2, stir until the water is completely absorbed, and then add the slurry water of another 1 2 to continue stirring, until the water is completely absorbed and sticky, add method 1

Stir together the pureed pork, chopped green onion and sesame oil of seasoning B, and refrigerate for about 2 hours until the water is completely absorbed.

4.When the pot is boiled, take out the pork puree refrigerated in Method 3, squeeze it into a ball by hand and put it in the pot to boil, and cook until the pork balls are completely floating on the water.

Ground pork, anchovy mushrooms, carrots, green onions, garlic.

How to make it: <>

1Add soy sauce, salt, sugar, pepper, wine, and green onion to the ground pork, stir well and stir out the tendons. 2. Cut off the green onions, slice the carrots, and tear the anchovy mushrooms for later use. 3Then knead into small balls.

4. Put it in a frying pan and fry it over low heat until you are familiar with it. 5. Scoop up and drain the oil. 6Using the remaining oil, stir-fry the garlic and green onions.

7Add carrots and anchovy mushrooms, and then start seasoning, consume oil, salt, and a little sugar. 8Then add water to boil, add the fried meatballs, burn until the flavor is ready to start, put on a plate and serve.

1. Chop the pork into minced meat, about 600 grams.

2. Soak the dried shiitake mushrooms, wash them and cut them into small pieces, cut the carrots and chives into small pieces, and cut the ginger into minced pieces.

3. Mix the minced meat, ginger and vegetables together, add cooking wine, salt, soy sauce, sugar, corn starch, sesame oil, chicken powder and stir well, then add 40ml of water, stir well in one direction, let the water be fully absorbed, and then add 40ml of water and stir well.

4Add the egg mixture, stir well, and let stand for 40 minutes.

5. Heat the pan with oil, heat it over high heat until you can quickly bubble up with a little minced meat, squeeze the minced meat into balls, fry it in the pan until the surface is golden, and pick it up first.

6. Then turn off the heat and wait for the oil temperature to drop (about 10 minutes).

7. Turn on a low heat and fry the meatballs slowly.

Today I will share with you a few tips for making meatball soup, which is tender and juicy, smooth in taste, and not fishy or woody. Not inferior to what the restaurant chef did. Let's take a look at how to make it.

1. Prepare some green onion and ginger, cut the green onion and ginger into shreds, put it into a bowl after cutting, then add a little peppercorn, pour in 200 ml of warm water, and then grab it with your hand, and grab the taste of the green onion and ginger to it. Soak for ten minutes.

2. Prepare a piece of fresh pork, slice and shred and chop into minced meat. It is best to use the meat of the front leg. The meatballs made from the front leg meat will taste better.

3. Stir the meat filling into a large bowl, first add 100ml of green onion and ginger water, then add a spoonful of salt, a spoonful of chicken essence, a spoonful of Sichuan pepper powder, and finally beat in a hen egg, and then grab and mix evenly.

4. After grasping well, let's stir vigorously in one direction to stir the meat filling until it is strong. Stir until the meat is filled, and absorb all the green onion and ginger water.

5. Then add 100ml of green onion and ginger water again, continue to stir well in one direction again, so that the meat filling can fully absorb the juice, and stir the meat filling until it is more viscous and has a brushed state.

6. Then add an appropriate amount of starch in batches, a pound of meat filling, let's add about 20 grams of starch to him, stir well, and then add the remaining starch, and continue to stir the meat filling in one direction until it is drawn.

7. At this time, we stir and beat, if we want to make the meatballs delicious, elastic and not loose, this step is very critical, and the whole process takes about three to four minutes.

8. Finally, after stirring the meat filling, you can easily squeeze out a ball by hand, and the meat filling is ready.

9. Pour an appropriate amount of water into the pot, then turn on the high heat, boil the water in the pot until there are small bubbles, and then turn the heat to low heat. 10. At this time, squeeze out the balls with the tiger's mouth, and then gently remove them with a spoon, and then put the removed balls into the pot.

11. When we put the balls, the spoon must be put in against the surface of the water, so that the balls will not stick to the spoon, which is also a small trick.

12. After all the meatballs are in the pot, use a spoon to gently push them apart.

13. Turn on the high heat and boil the meatballs for two minutes, and when the water is about to boil, then use a spoon to skim off the foam on it.

14. After the scum is skimmed off, add a spoonful of salt, a spoonful of chicken essence, and then add the coriander we have prepared. Finally, drop a little sesame oil to increase the fragrance, and you can get out of the pot.

The meatballs are tender and juicy, not fishy or firewood, and the soup is light and not greasy.

Ingredients: 423g of lean meat filling, 30g of egg white

Excipients: appropriate amount of oil, 4g of salt, 2g of chicken essence, 5ml of cooking wine, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger powder, appropriate amount of black pepper, appropriate amount of green onion, appropriate amount of garlic, 5g starch.

Preparation of pork meatballs.

1. Set aside the minced meat.

2. Add salt, chicken essence, cooking wine, light soy sauce, oyster sauce, ginger powder, freshly ground black pepper and mix well.

3. Put the green onion and garlic into clean water and soak it into green onion and ginger water.

4. Pour the soaked green onion and ginger into the meat filling.

5. The little helper came out, it was an electric whisk, and he used the stirring rod to stir the dough and beat it all the time.

6. Finally, add an egg white.

7. Add two spoonfuls of starch.

8. Whip until you feel strong.

9. Boil a pot of water and keep it unboiled.

10. Be served with a small bowl of cold water.

11. Squeeze out the meatballs with the tiger's mouth.

12. Dip a spoon in cold water and transfer the meatballs into the pot.

13. After the meatballs slowly float in the pot, they are cooked.

14. Done.

The preparation of home pork meatballs is as follows:

1. When buying lean pork, you generally buy foreleg meat, cut the meat into small pieces, and remove all the fascia inside. Cut the pork and freeze it in the refrigerator for two hours.

2. Put the pork and ice water together into the wall breaker and beat the meat into a puree. If you don't have a wall breaker at home, chop it into meat puree first, and then add ice water and stir it well in one direction.

3. Put the pork and ice water together into the wall breaker and beat the meat into a puree. If you don't have a wall breaker at home, chop it into meat puree first, and then add ice water and stir it well in one direction.

4. After adding edible alkali to the beaten meat puree and stirring evenly, stir until it is strong, then add lotus root taro powder and stir well, and finally put a small amount of sugar, salt and garlic and stir well.

5. After all the meatballs are squeezed, boil the meatballs until the meatballs float on the water, indicating that the meatballs are cooked.

6. When boiling the meatballs, prepare a bowl of ice water, and after the meatballs are fished out of the pot, immediately put them into the ice water, so that the taste of the meatballs will be more Q-bomb.

7. Take an appropriate amount of water from the pot where the meatballs were boiled, pour in a spoonful of oyster sauce and a little salt, put in the meatballs and put the vegetables to cook and serve.

Everyone must have eaten the tender and delicious pork meatballs, so are you familiar with the method of pork meatballs? If you want to make delicious pork meatballs at home, here are two common ways to do it!

Method 1:

Ingredients: pork fat and lean pork, camelina, soy sauce, clear soup, wet starch, green onion white, Sichuan pepper oil, sliced magnolia, refined salt, Shao wine, egg white, minced green onion and ginger, ginger slices.

Steps: 1. Cut the fat and lean pork into 4 mm square cubes; Peel the camelina and cut it into 3 mm cubes with the magnolia slices, and soak them together with boiling water; The green onion white is split from it and cut into 6 cm long. Segment;

2. Put diced pork, camelina dice, magnolia slices, minced green onion and ginger, 15 grams of soy sauce, 5 grams of refined salt, 5 grams of Shao wine, stir well, and form 4 large balls by hand;

3. Put 35 grams of egg white, refined salt and wet starch in another bowl and mix into egg batter for later use.

4. Put the frying spoon on medium heat, add white oil and burn until it is 50% hot, dip the meatballs one by one in the egg batter and put the oil, and fry them until they are eight ripe and remove them with a colander when they are ripe.

5. Enlarge the white green onion in the casserole, put the balls on top, and add clear soup, soy sauce and ginger slices.

6. After boiling on medium heat, skim off the foam, move to a slight fire and simmer until half of the soup is left, take out the green onion and ginger, and scoop the meatballs into the soup plate.

7. Pour the original soup of stewed meatballs into the soup spoon, thicken it with wet starch after boiling, add Shao wine and pepper oil, stir well, and pour it on the meatballs.

Method 2:

Ingredients: pork, chives.

Steps: 1. Prepare 500 grams of fresh pork;

2. Chop 500 grams of pork into a meat puree;

3. Finely chop the chives;

4. Add the minced meat puree and chives to the required seasonings, mix well and set aside;

5. Make the mixed meat filling into meatballs;

6. Put the prepared meatballs into the steamer and steam;

7. Serve with green vegetables and drizzle with sesame oil.