Meatballs are prepared as follows:
1, pay attention to the use of fat and thin pork, "sandwich meat" is better, not too much lean meat.
2. Pay attention to the method of cutting meat. First, the pork is peeled, divided into fat and thin, cut into thin slices, cut into filaments and cut into pieces, and then chopped evenly on the anvil. Don't cut the lean meat too finely. Too much lean meat will affect the taste after making meatballs.
3. Chop into minced meat, add seasoning and auxiliary materials, and then make smooth meatballs with starch sizing.
4. Fry meatballs in the pan. There should be more oil in the pot, the fire should not be too big, and the frying time should not be too long, as long as the meatballs stand slightly.
5. After the meatballs are fried, put them in a large bowl (or casserole) with vegetables as the bottom, and cook for 1 hour, then serve.
6. Steamed meatball seasoning does not add soy sauce, only add salt. Put the meatball blank into a bowl filled with cabbage heart, put it in a pot or cage and steam it over high fire. After boiling, steam it over medium fire for about half an hour, and serve.