condiments
250g pork
50g cassava flour
condiments
onion
one
salt
1 spoon
pepper
1 spoon
Chicken powder
2 teaspoons
Method for making cassava meatballs
1.
Pork that is seven points thinner and three points fatter is more delicious. Of course, you can also choose according to your own preferences and chop the meat into paste.
2.
Onion chopping
3.
Chop onion into minced meat, add salt, pepper and chicken powder and stir well.
4.
Cassava starch is soaked in the water of 1: 1, which is invisible but not dry powder when scooped up with a spoon.
5.
Put the soaked powder into the minced meat and stir.
6.
It is best to put on disposable gloves and rub them with your hands to make the powder and meat fully mixed.
7.
When the dough is made into small balls, the size is arbitrary, but the big balls need to be cooked for a longer time, which can be frozen or boiled and fried.
8.
When the water is about to boil, put the meatballs in. After the small fire is boiled, simmer for 5 minutes.
9.
Cooked cassava balls are delicious.