1 500g minced lean pork, 3 eggs, a little soy sauce, salt and spiced powder,

Jiang Mo a little, add 200 grams of water, and mix it into a thin paste by hand.

2. Add 50 grams of starch and grind it evenly, then add a proper amount of flour and stir the meat evenly.

When the minced meat is mixed into a thick paste and squeezed out from the hand to form a round pill, it is fried in an oil pan.

Turn it brown and take it out.

Method 2

Chaozhou shouda pork balls

A large piece of pork is stripped of pork tendons, added with raw flour and seasoning, and pounded with a mallet for one day, and the pork is simply pounded into paste. Then knead it into the shape of a ball in your hand and cook it in boiling water to make a ball. Beef tendon pills are made by mashing chopped pork tendons.

Method 3

The practice of multiflavor pork balls

Ingredients: lean meat and tender pork stuffing

Accessories: bread crumbs, onions, peppers, eggs, milk, cheese, tomatoes, celery, fresh garlic.

Seasoning: salt, cooking wine, pepper, chicken essence, tomato juice, fennel powder, white vinegar, cooking oil.

Exercise:

1. preparation of multi-flavor juice: boil tomato juice in a pot, then add peeled and chopped tomatoes, chopped garlic and chopped celery, cook fennel powder for 10 minute until the juice is thick, and then add salt and white vinegar.

2. Peel, wash and chop onions, mince peppers and cheese;

3. Put the pork stuffing, onion powder, pepper, milk, egg liquid, cheese, salt, cooking wine, pepper and bread crumbs into a container, stir them evenly and squeeze them into balls for later use;

4. ignite in a pan and oil. When the oil temperature is 40% hot, put the meatballs into a frying pan, fry until both sides are brown, put them on a plate after cooking, and then pour in the prepared juice.