Ingredients

Main Ingredients: 300 grams of ground pork, 10 grams of minced ginger, 10 grams of minced green onion, 1 egg, 400 cc of salad oil

Seasoning A: 3 grams of salt, 4 grams of chicken broth mix, 5 grams of granulated sugar, 50 cc of water

Seasoning B: 10 cc of soy sauce, 10 cc of cooking wine

Seasoning C: 1/2 tsp white pepper, 1 tsp sesame oil

How to make it

1: Put the pork strands into a pot, add salt and stir until sticky.

2. Add the chicken powder, sugar and eggs to the ingredients in Method 1 and mix well. Add 50cc water in 2 batches, stirring until the water is absorbed by the meat.

3. Add the minced green onion, ginger and seasoning A to the ingredients in Method 2, mix well, and then shape the meat into small balls.

4. Heat a wok, add salad oil, fry the meatballs in Method 3 over low heat for about 4 minutes until cooked, then drain the oil and serve. Dip the meatballs in pepper and salt and eat with them.

Method 2: Radish and Pork Meatballs

Ingredients

Ingredients: white radish (1.5 pcs, 300g), minced pork (1 catty), green onion (1 pc), minced ginger (1/2 tablespoon), red bell pepper (1 pc) Marinade: oil (3 tablespoons), soya sauce (3 tablespoons), cooking wine (1 tablespoon), cornstarch (2 tablespoons), chicken broth (1/3 tablespoon) Thickening sauce: Chicken Bouillon (4 tablespoons). (4 tablespoons), cornstarch (1 tablespoon), salt (1/4 tablespoon), water (? bowl) Seasoning: white pepper (1/3 tablespoon), salt (1/3 tablespoon), oil (1 tablespoon oil) Tools: Shredder (1)

How to do it

1: Add 3 tablespoons of oil, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of cornstarch, 1/3 tablespoon of chicken broth mix, and minced ginger into the pork mince. Stir in one direction with chopsticks and beat until meat is rubbery.

2. Peel the skin off the radish and grate it into julienne strips. Chop the red bell pepper and green onion.

3: Add 1/3 tablespoon white pepper and 1/3 tablespoon salt to the shredded radish, mix well and marinate for 10 minutes.

4: Wash your hands and grab some of the pork mixture and roll it into egg-sized balls until all the meat mixture is rolled into balls.

5: Coat all the balls with a layer of shredded radish and put them on a plate.

6: Boil the water in the pot, add the radish and pork meatballs, cover with a lid and steam over medium heat for 25 to 30 minutes, until the meatballs are cooked.

Practice 3, chicken meatballs

Materials

Chicken breast, ginger, mushrooms, salt, cornstarch, pepper, chili powder, soy sauce, cooking wine, sugar , ketchup, barbecue sauce

Practice

1, chicken breast bought and washed, the side of the grease removed, shredded and then chopped into mince.

2. Wash the mushrooms and cut off the roots, also chopped into mince and set aside.

3, cut ginger slices spare.

4, prepare a clean bowl, mix in barbecue sauce, ketchup, soy sauce, cooking wine, salt, chicken essence, sugar, pepper, chili powder, starch and mix well (the amount of according to their own taste to increase)

5, in the minced meat and mushrooms minced in a clean bowl, add the cornstarch, salt, pepper, patience and mix well.

6: Dip your hands in some water and squeeze out the meatballs with your tiger's mouth.

7, squeeze the meatballs slightly with the hand pat solid.

8, the pot of water boiled and poured some wine, and then put the meatballs into the pot with the lid on the pot to cook for about 5 minutes, after cooking, fish out of the water control.

9, the pan to a small amount of oil to the ginger, and then put the meatballs into the pan, medium-low heat frying until the skin slightly turned golden brown.

10, and then pour the sauce into the sauce, and so thick sauce evenly wrapped around the meatballs can be out of the pot. Like to eat with a toothpick skewer.