In fact, in order to make meatballs delicious, my personal approach is to strip the fresh beef brisket with a blade, then smash it with a wine bottle, and finally smash it again with the back of a knife, so that the meat quality of the gluten will be looser. Similarly, fresh pig offal is treated in this way. Finally, chop the stuffing.
When mixing stuffing, two kinds of chopped stuffing should be mixed together, and the ratio is roughly three Niu Yi pigs. After adding egg white, add refined salt, pepper noodles, cooking wine, monosodium glutamate and soy sauce to taste, then add broth or clear water, stir in one direction, then add starch, and stir until thick.
Hold a clear water pot, boil it, scoop a piece of meat stuffing with a small spoon, and then knead it into a ball by hand. When the meatballs change color and float on the water, they can be put into the pot and cooked.
Practice: 1. Clear soup meatballs can be added with spinach, shredded cucumber, shredded cabbage, shredded carrot and laver. Cook meatball soup, as you like! Season with coriander powder, dried seaweed and monosodium glutamate! !
2. Slide the meatballs open, take them out for later use, cut the pepper hob blocks and carrot slices for later use, support the oil pan, stir-fry the pepper blocks and carrot slices after 80% heat, put them in after the meatballs are cut, add salt and pepper noodles, add chopped green onion, then take a small bowl, add water, balsamic vinegar and starch monosodium glutamate, mix well, and pour them into the pan for stir-frying until the meatballs hang thin.