Fresh pork nitrile (500g), refined salt (40g), seasoning powder (4g), clear water (10g) and potato powder (30g).

Method:

Slice fresh nitrile meat, beat it with a small round hammer, and mix it with clear water, refined salt and potato powder to make nitrile meat glue.

Rub the meat glue into balls by hand, put it into a pot, add clean water, soak it with slow fire (the water is clear, and the balls float on the water), pick it up, stew it and fry it until Xian Yi.

note:

First, the nitrile meat must be fresh, otherwise there will be no gum, and it will be easy to get out of the water without rotting, and the meatballs made will not be smooth.

Second, meatballs should be cooked with slow fire. They will become hard if they are cooked with high fire.

But few people do it now, and they all use meatball machines. In Meizhou, there are many. You can ask the meatball machine for recipes and tutorials.