2. White flour, cornstarch, water and seasoning A together into a slurry water standby.

3. Beat and stir the lean pork puree from recipe 1 until it becomes sticky, then add 1/2 of the slurry water from recipe 2 and stir until the water is completely absorbed, then add the other 1/2 of the slurry water and continue stirring until the water is completely absorbed and sticky, then add the fat pork puree from recipe 1, chopped green onion and sesame oil from seasoning B and mix well.

4. Bring a pot of water to a rolling boil, remove the chilled pork mixture from Method 3, and squeeze it into a ball by hand to cook until the meatballs float to the surface.

Lean meatballs recipe 2,

Materials

"Steam oven 1", "Chopped onion 50g", "Chopped garlic 15g", "Pork 400g", "Breadcrumbs 50g", "Egg 1", "Oil 50cc", "Cheese powder moderate", "Salt, pepper moderate", "Concentrated tomato 300g", "Stock or water 100cc", "Water 100cc". 100cc", "Salt and pepper to taste",

How to do it

1: Sauté the onion and garlic in a pan, then add to the meat, mix in the breadcrumbs, egg, oil, cheese powder and seasoning, and stir all together to make it sticky.

2: Line a steamer tray with aluminum foil, brush it with a little oil, divide the seasoned meat into 50g balls, and arrange them in a ball on the tray.

3:Select Healthy Deep Fry, set for 15 minutes, preheat the oven and put the pork balls into the steam oven until cooked.

4: Make the sauce: Boil the tomato concentrate and stock, season with salt and pepper, and cook the pork balls for 1 minute.

5: Finish.

Practice three,

Materials

Beef stranded meat 400 grams, 50 grams of fat pork stranded meat, onion and ginger water 25 weeks ㏄, 30 grams of cornstarch, egg white 15 grams, 2 grams of salt, sugar 1 gram, a little pepper

Practice

1. Beef stranded meat and fat pork stranded meat chopped up with the chopper first, and put it into the container.

2. Add a pinch of salt (in addition to the portion) to break up the organization of the meat, then stir in the same direction until the meat is sticky.

3. Add green onion and ginger water to remove the fishy odor, then add the cornstarch, egg white and seasonings and mix well in the same direction.

4. Take the sticky meat and wrestle with it to get a firm texture.

5. Shape the meatballs into balls with your hands and, using a spoon as an aid, place them in a pot of boiling water and cook over low heat.

6. Remove the meatballs from the pot when they float to the surface.