What are the meatballs in hot pot made of? Hot pot balls include fish balls, shrimp balls, pork balls and beef balls. Let’s take a look at them together.

1. Fish balls

Fish balls are also called "fish-wrapped meat". They are made of minced eel, shark or freshwater fish, add sweet potato flour, mix well, and then wrap it with Pellet-shaped food made from stuffing such as lean pork or shrimp. Fish balls are a special traditional delicacy often cooked along the coast of Guangdong, belonging to Cantonese or Fujian cuisine. Because it tastes delicious and you won’t get tired of it after eating it, it can be used as a snack ingredient or soup. It is an indispensable seafood delicacy for coastal people.

2. Shrimp balls

Use shrimp and fish as the main raw materials, add flour, starch, surimi, salt and other auxiliary materials, and process the surimi and shrimp paste to form the main and auxiliary materials. Meatball products made by proportioning, mixing, shaping and cooking, and cold storage storage. Due to its unique flavor, shrimp balls have neither fishy smell nor bone spurs when eaten. They are rich in nutritional value, have high protein content, and are rich in minerals. The meat is easy to digest and is deeply loved by people.

3. Pork meatballs

Pork meatballs are meat made from lean pork and fatty pork as the main raw materials, with minced onion, sesame oil and other auxiliary ingredients added, and then refrigerated and cooked. Pill products.

4. Beef balls

Beef balls, also known as "hand-beaten beef balls", are made of beef and pork neck meat, plus corn starch, egg white, salt and other accessories Processed. Beef meatballs are relatively tender in texture, tender in texture, ruddy in color, crispy and elastic, delicious and fragrant, and have a tender and smooth texture.