Hakka meatballs are a delicious and famous dish of Han nationality, belonging to Hakka cuisine in Cantonese cuisine. Let's take a look at the practice of Hakka meatballs with me.

The Method of Hakka Handmade Meatballs

material

Ingredients: 300g pork.

Accessories: winter vegetables 1 bag, squid 1 strip, 50 grams of sweet potato starch, 5 grams of salt and 5 grams of soy sauce.

Recipe practice

The following is an introduction to the practice of Hakka meatballs, and let's see how to make Hakka meatballs delicious.

1, wash squid, soak it in clear water, wash pork and winter vegetables, and cut pork into pieces.

2. Cut the squid into pieces and chop the pork and winter vegetables with a knife.

3. Add chopped' mixed meat paste to sweet potato starch and soaked squid water.

4. Mix the minced meat with salt and soy sauce, and beat it hard. The minced meat is so sticky that it is squeezed out of meatballs and placed on a plate.

5. Put the prepared meatballs on the rice with a steaming tray when cooking. The rice is cooked and the meatballs are steamed.

Tips

Meatballs can also be placed in a steamer and steamed for 20 minutes on medium heat.

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