Ingredients: fresh beef ham, sweet potato powder, water and salt.

Exercise:

1, 1 kg lean meat with 6 two powders, supplemented with water and salt. Mash the meat with a meat grinder, mix it with potato flour, pick it up and soak it. Too much powder or too little powder will affect the taste and taste of steak.

2, soaking meatballs is a technical job, you have to knead them into a uniform circle, and then put them in a pot to cook.

3. In the process of cooking meatballs, start cooking with low fire to prevent meatballs from being cooked unevenly. After all the meatballs are cooked, increase the firepower.

The freshly cooked meatballs will sink to the bottom of the pot.

5. As the temperature rises, meatballs slowly emerge from the bottom of the pot. At this time, the meatballs must be constantly turned with a shovel to make the meatballs in the pot evenly heated.

Ningdu meatball is a famous dish of Han nationality in Ningdu County, Ganzhou City, Jiangxi Province, which belongs to Hakka cuisine. Ningdu County is a place where Hakkas migrate. In order to avoid the war in the Central Plains, the Hakkas in Ningdu suffered from migration, looking forward to the country and people's safety, longing for family reunion and enjoying peace and harmony forever, and specially made a round Hakka meatball with outstanding local characteristics and strong festive colors. Ningdu meatballs, pork meatballs and fish meatballs are a dish that Ningdu Hakkas must order for the New Year or every happy event, which means reunion and happiness.

People in Ningdu are very particular about making meatballs. How much starch is put into the meat must be weighed with a scale. The meatballs made from too much meat are not tough enough, and the cohesiveness of minced meat is not good, which is easy to spread and not form. Usually put three or two sweet potato powders in one catty of meat. Pork is usually taken from the front buttocks of pigs because the front buttocks are thin. The processing procedure is also very particular. The meat was placed in a mound of stone (a bit like a tool used by northerners to make rice cakes). People took big wooden hammers and knocked them in turn until the meat was chopped. After the mound is completed, weigh the meat according to the previous weight and press the freshly steamed pork balls.

Mix the sweet potato powder in proportion, pour the water into the pier and mix well with the meat. Finally, pick it up and cook it in a big pot for about half an hour. At this time, you can make a fire to boil water. When the water in the pot boils, one hand squeezes the meatball pulp out of the palm, and the other hand puts the meatball into the water with a spoon. To prevent the spoon from sticking to the meatballs, you can put a bowl of water in the bowl and dip it in before each meatball. When all the meatballs surface, Ningdu meatballs will surely be cooked.