Hakka meatballs are one of the traditional delicacies of the Hakka people and one of the most representative dishes in Hakka cuisine.

It is a small meatball made by mixing minced pork with various seasonings. It has a fresh and tender texture and a fragrant flavor, and is very popular among people.

Raw material preparation The raw materials for making Hakka meatballs mainly include minced pork, eggs, starch, seasonings, etc.

First of all, you need to prepare fresh pork. It is best to choose pork belly, which has a better taste with its alternate fat and lean texture.

Cut the pork into small pieces and grind into minced pork in a meat grinder.

Next, break the eggs into a bowl, add appropriate amounts of salt, pepper, light soy sauce, cooking wine and other seasonings, and stir evenly.

Finally, sprinkle the starch on the minced pork, then pour in the seasoned egg liquid, and stir in one direction with chopsticks until the minced pork becomes sticky.

Production process 1. Stir the minced pork evenly and let it sit for a period of time to make it more flavorful.

2. Divide the minced pork into appropriate small balls and shape into round balls with the palms of your hands.

3. Boil a pot of water, put the meatballs into the pot, cook until they float and continue cooking for 5 minutes.

4. Boil water in another pot, add appropriate amount of salt and oil, take out the cooked meatballs and drain.

5. Prepare a bowl of cold water and rinse the removed meatballs in cold water to make them more tender.

6. Heat the wok, add an appropriate amount of oil, stir-fry the onion, ginger and garlic until fragrant, then add an appropriate amount of water and bring to a boil.

7. Put the meatballs into the wok, add an appropriate amount of salt, sugar, light soy sauce, dark soy sauce and other seasonings, and stir-fry evenly.

8. Finally, add an appropriate amount of water starch to thicken the soup to make it thicker.

Delicious enjoyment After a series of cooking steps, a plate of fragrant Hakka meatballs is finally completed.

The meatballs are bright in color, tender and juicy, and you can feel the aroma of the meat in every bite.

Hakka meatballs can be eaten as a staple dish with rice or noodles, or as a side dish with friends.

Whether it is a family dinner or a banquet party, Hakka meatballs are an indispensable delicacy.

At the end, Hakka meatballs, as one of the representatives of Hakka cuisine, are not only a delicacy, but also a cultural symbol of the Hakka people.

It combines the wisdom and pursuit of delicious food of the Hakka people, and inherits the food culture of the Hakka people.

Both the production process and the eating process reflect the Hakka people's love for food and enthusiasm for life.

I hope everyone can taste the authentic Hakka meatballs and feel the charm of Hakka culture.