There are many kinds of meatballs, such as Huaiyang lion's head in the south, sweet and sour meatballs and rolling meatballs in the north, with different tastes. No matter how different the meatballs between the north and the south are, there is a striking similarity, that is, the standard of good meatballs must be old and talented.

A good meatball is not loose, refreshing, elastic, tender and chewy. How are these meatballs made? Composition and proportion of management. Pork stuffing 500g, scallion 100g, ginger 50g, egg 1 piece, a little sesame oil, soy sauce 1 teaspoon, salt 1 teaspoon, chicken essence 1 teaspoon, 2 teaspoons of water starch, appropriate amount of vegetable oil and water.

The ingredients we prepared are: 2 kg of pork belly, 2 eggs, 400g of starch, accessories: ginger 1 piece, 2 onions, proper amount of salt and edible oil.

Practice steps

Selection and pretreatment of pork. It is suggested to soak the pork hind legs with suitable fat and thin meat in cold water for 2 hours to draw out the blood. Remove fascia that is difficult to ripen and rot and affects the taste. After dicing, fully mash it with a meat grinder. The finer the better. Its function is to cut off and break the muscle fiber in muscle connective tissue and muscle tissue, destroy the integrity of muscle fiber membrane, endocardium and muscle fiber, make muscle fiber expand, depolymerize and dissolve myosin, separate myofibril from muscle fiber, and expose various polar groups in its molecules, thus forming a strong water-holding effect.

The composition and proportion are reasonable. Pork stuffing 500g, scallion 100g, ginger 50g, egg 1 piece, a little sesame oil, soy sauce 1 teaspoon, salt 1 teaspoon, chicken essence 1 teaspoon, 2 teaspoons of water starch, appropriate amount of vegetable oil and water.

Chop pork belly, ginger and onion first, then put them together, and then chop them, the more chopped the better.

Second, put the minced meat into the pot, add two eggs, stir evenly, and stir clockwise by hand, so that the meatballs made are elastic.

Third, add starch (I put sweet potato starch here) and continue to stir evenly.

Fourth, prepare a small spoon, add a proper amount of cooking oil to the pot, and when the oil temperature comes up, don't use a big fire, change it to a small fire, put a few balls into the pot with a spoon and stir them once to prevent adhesion.

Fifth, when the meatballs turn dark blue, take them out immediately.

Note: the meat must be fresh; When frying meatballs, the fire must be low. Don't fry meatballs.