Materials:
Lean pork, sweet potato starch, ice water, onion, ginger and garlic powder, chopped white pepper, cooking wine, salt and chicken juice.
Exercise:
I chose all lean pork hind legs. After washing 300 grams of pork, I diced it with a knife.
Put the diced lean meat into the cooking machine, cover it and beat it into fine pork paste. The finer the better.
Take 15g starch, add 80g ice water and stir well. Remember, this is ice water! The meatballs made are q bombs. )
Pour the prepared starch into the minced meat, cover it and continue beating.
When pork and water starch are completely mixed together, add salt, onion, ginger, minced garlic, chopped white pepper, cooking wine and chicken juice to remove fishy smell, cover and continue to stir evenly.
Pour half a pot of water into the pot and heat it to water temperature. Squeeze the meatballs with your left hand and put your right hand into the warm water in the pot.
Cook the meatballs with low fire, bring them to a boil, and cook for 2 to 3 minutes before serving.
The prepared pork balls have a special Q bomb, which tastes crispy. Whether it's soup, hot pot or cutting and frying, it's very good.
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