Ingredients ?

Pork 500g

Silk gourd half

Black fungus moderate

Ginger 10 slices

Garlic 3 cloves

Scallion 2 stems

Salt moderate

Pepper moderate

Chicken broth moderate

Soy sauce moderate

Egg one

2 tablespoons of cornstarch

Half a bowl of water

How to make meatballs in broth ?

When you buy pork, try to choose the front blade meat to make a more tender meat filling. The ratio of fat to lean meat is between 4:6 and 3:7. Less fat will feel more crumbly and not tender, and more is likely to cook apart.

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The meat should be thinly sliced and finely shredded

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Put the two kinds of shredded meat together, and chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop chop.

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Chopping unfolded and then stacked again to continue, until the visual white fat meat is no more than the size of a green bean is almost. I was chopping back and forth with two knives for over 10 minutes.

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Minute the green onion, ginger and garlic. As fine as possible.

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Put the meat mixture in a bowl, add chopped green onion, ginger and garlic, add two tablespoons of cornstarch, add egg whites (this is a family meal so the whole egg is added, and it does not matter too much), add the right amount of pepper and chicken essence.

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Add a small amount of water, start stirring, all stirred open and then add a moderate amount of salt. When you add the water, it will look thin, but when you add the salt, the meat mixture will have a binding power.

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Keep stirring in one direction, not the other way around. I use a stainless steel spoon to stir, but you can use other handy tools, the purpose is to make the meat filling full of small bubbles, so that it will be elastic and tender to eat.

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Mixing process feel dry and then continue to add a small amount of water, do not add more than one time, the feel is easy to push open, and rich viscous stirred well. I probably stirred more than 10 minutes, will be sore hands >_<

Pot on high heat, first under the loofah and black fungus slightly stir-fried to raw. Add a spoonful of soy sauce to taste.

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Sauté for half a minute and then you can add water. Add three bowls of cold water. It must be cold. Turn up the heat and drop the croquettes while the water is boiling.

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Dip a spoon into the water and scoop the stirred meat mixture, as round as possible, down the sides of the pan into the water.

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As you do so, gradually bring the water to a boil. After the water boils use a spatula to slightly turn the balls on the bottom of the pot, so that the top and bottom are heated evenly, to avoid sinking the bottom of the sticky pot.

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Cook on high heat, soup according to their own taste to add the right amount of salt, two minutes later, the balls will be white floating up that is good, sprinkle the right amount of pepper, out of the pot.

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Tips

Fat and lean ratio should be right, chopping meat must be fine, too thick meat mixture is not good adhesion.

Stirring must be in the same direction, add water little by little, stir until it is sticky and easy to push away, rich in small bubbles.

If the meat doesn't hold together, try adding more salt.

Add cold water, keep the heat high, don't boil the water for a long time, otherwise it will boil old or boil loose, two minutes is enough.

Don't like to eat squash can also add winter melon, cabbage or other vegetables, if you want to add fans or mushrooms to be softened in advance.