Materials: fresh rump meat, sweet potato flour, water, salt to the right amount

Practice:

1, 1 catty of lean meat plus 6 two powder, accompanied by water and salt, will be the meat with a meat grinder mash mixed with potato flour mix evenly, fish up to be soaked, meat more powder or meat less powder, will affect the taste of the meat handful of flavor and texture.

2, soak meatballs is a technical work, have to pinch into a uniform round pot cooking bubble,

3, meatballs in the process of the pot, the beginning of a small fire to cook, to prevent the meatballs cooked unevenly, meatballs all under the pot is completed, increase the fire.

4, just under the pot of meatballs, one by one will sink to the bottom of the pot.

5, as the temperature rises, the meatballs slowly from the bottom of the pot one by one to the surface, this time you have to use a spatula to constantly turn the meatballs, so that the meatballs in the pot heat evenly.

Ningdu meatballs are a famous Han Chinese dish from Ningdu County, Ganzhou City, Jiangxi Province, which belongs to the Hakka cuisine. Ningdu County is a Hakka migration place. In order to escape from the war in the Central Plains, the Hakka people who suffered from the pain of migration, looking forward to a peaceful world, longing for a family reunion, and enjoying peace and quiet forever, specially made a local characteristics of the prominent, and with a strong color of the celebration of the flavor of food, that is, the round Hakka meatballs. The pork and fish meatballs in Ningdu meatballs are a must-cook dish for Hakka families in Ningdu on New Year's Day or happy events, which means reunion and happiness.

Ningdu people are very particular about making meatballs, how much starch to put in how much meat must be weighed on a scale, if you put too much, the meatballs will not be tough enough, and if you put too little, the bonding of the minced meat is not good, and it will be easy to spread out and not be shaped. Generally a catty of meat put three taels of sweet potato flour. Pork is generally taken from the front buttocks of the pig, because the front buttocks are more delicate. The processing procedure is also very delicate. Meat placed in the stone chiseled dun nest (a bit like the northern people used to make rice cakes tool), people holding a large wooden hammer, taking turns until the meat pierced into the meat, pier good, according to the weight of the meat weighed earlier, according to the proportion of freshly steamed pork meatballs

Proportionate sweet potato flour, water poured into the dun nest, and the meat with the stirring of the average. The last scooped up in a large pot, left for about half an hour. At this time you can turn on the stove to make a fire to boil water, when the pot of water boiling, one hand will be meatball pulp from the palm of the hand to squeeze out a pill, one hand to take a spoon will be put down to the water to cook the pill. To prevent the spoon from sticking to the pills, a bowl of water can be used, each time before receiving the pills dipped in water. When the balls are floating to the surface, Ningdu meatballs are sure to be cooked