There are two ways to make Chaoshan pork meatballs, one is machine beaten and the other is hand beaten. Today we will talk about how to make the machine-beaten ones to get the q-bouncy and crispy texture.

First of all, prepare the material: one catty of hind leg meat, 100 grams of ice, 1 gram of baking soda, 10 grams of starch, a little bit of pepper, a little bit of fish sauce, salt, a little bit of chicken essence.

Then prepare a cooking machine or wallbreaker, put the ice first on the bottom, then put the meat, starch, baking soda, a variety of seasonings (be sure to put the ice on the bottom, if the meat is put on the bottom, the wallbreaker on the heat, the meat becomes hot, so that do out of the meat on the soft and fluffy), wallbreaker stirred a minute or so, pay attention to not too long to stir.

Stir well after the meat out quickly, with the hands of the puree in one direction, stirring evenly, with the left hand of the tiger's mouth to squeeze out of the pill shape, the right hand holding a spoon, squeezing the good pill over the spoon shape, into the 60 degrees of warm water. To be all cooked, medium heat to boil, about ten minutes to cook.

This way out of the pork meatballs q elastic crisp crisp, very tasty, you can do a lot at a time out, put the refrigerator frozen, you can eat a long time.