Ingredients: 300g of pork, 50ml of vegetable oil, 20g of refined salt, 1 ginger, 2 eggs, 1 tbsp of five-spice powder, 10ml of fresh soy sauce, 2 cilantro, 1 tbsp of pepper.

How to make boiled meatballs

1, lean seven fat three of the pork stirred into the meat, sprinkled with minced ginger and then finely chopped into minced meat with a knife;

2, the minced pork into a clean container, seasoned salt, five spice powder, fresh soy sauce stirred, add an egg white with chopsticks and stir vigorously in one direction until the meat force;

3, the pot poured into the water, open a low heat, hand the water, the water, the water, the water, the water, the water, the water, and so on. water, turn on the low heat, keep a bowl of water on hand, used to dip hands and small spoons to prevent meatballs sticky hands, with a small spoon to dig a piece of meat filling;

4, with a small spoon to the left palm of the meat filling to the left palm of the fall, repeated several times to make it into a round meatballs, repeated several times to make it into a round meatballs, so that the meatballs made by hand than squeezed out to be a little tighter;

5, the pot of water when the water bubble small bubbles, to make a good meatballs into the pot. The meatballs made into the pot, always keep the water is half-open state, the water if boiling, into the raw meatballs easy to loose, if you feel that the water is too hot can be poured into a little cool water into the pot;

6, the cooked meatballs out of the water into the water basin, and so on the meatballs can be cooled after the fish, boiled meatballs or cooked directly, or bagged and refrigerated.

Two, pork meatballs practice

Ingredients

Pork stuffing 500g, salt, green onions, five spice powder, eggs, flour, starch, lunch meat seasoning in moderation, ginger in moderation

Steps

1, pork stuffing with a moderate amount of water and stirred, and then add five spice powder, add a spoonful of ginger in moderation

2, chopped green onions, put into the meat stuffing, and put it into the water, and then put into the water.

3, add a spoonful of salt, add a tablespoon of sugar, . Add the right amount of chicken essence

4, added the right amount of luncheon meat seasoning, using chopsticks to stir in one direction, and puckered the meat mixture with chopsticks, wrestling in the basin

5, all the meat mixture is wrestled , add an egg, continue to stir

6, . Add the flour and mix again. Add cornstarch and continue to stir

7. Add the meat mixture and continue to stir, so that the top strength

8, add cold water to the pot, meatballs from the tiger's mouth to squeeze

9, with a spoon, put the meatballs into the cold water, while squeezing the time, while the water over low heat.

10, and so all the meatballs are squeezed, and then turn the fire up, do not use a spatula to turn, to be cooked meatballs after the molding, and then push the spoon to prevent sticking to the bottom of the pot, skimming off the froth

11, to be the meatballs are floating to the surface, and then cook for a minute, fish out, drain the water.