Methods:
1?Pork skin clean, blanch a cut into small dices, and then put into a pot of clean water, add ginger? The first thing you need to do is to make sure that you have a good deal of time for the job. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. cut section? and cooking wine, with high heat to boil, and then turn to simmer for about 2 hours, until the pork rinds dissolved and the soup thick, will be the pot away from the fire mouth, cool and standby.
2 will be the yellow beef shank bleach clean blood, pick clean fascia, placed on the pad with clean pork skin on the pier, with the back of the knife into the velvet mud; Seti shrimp shells, take the net shrimp clean, chopped with a knife into the mud.
3? Put the beef puree into a bowl, add the boiled pork skin soup several times, and add soup while stirring, until the beef puree stirring on the strength, and then add salt, pepper, monosodium glutamate, wet cornstarch, sesame oil and stir, that is, into the beef grits.
4. will be chopped shrimp puree poured into the pork rind soup pot and stirred, heavy fire after boiling, and then add refined salt, pepper, monosodium glutamate, and then pour the soup pot into a square plate, into the refrigerator to cool and solidify, take out and cut into 1 cm square of the dices, that is, into the shrimp stuffing heart of the diarrhea.
5? Take a portion of beef grits, wrapped into a portion of shrimp stuffing heart, and then rolled into a diameter of about 3 centimeters of the pill? round? son, that is, into the Seti cow meatballs billet, and finally into the boiling fresh soup pot boil that is complete.
The key to making:
1?When soaking and bleaching beef, it is best to cut the beef into thin slices, so that it is easy to bleach the blood to ensure that the production of beef meatballs bright color.
2?Beef is best pounded into mud with the back of a knife rather than using a meat grinder.
3?When stirring beef grits, do not add egg white and add pork skin soup, which can make the beef meatballs contain more gelatinous, more smooth and elastic dish. But add pork skin soup, must be added in several times, and is to wait for the beef grits to add the soup absorbed, and then continue to add soup.
4?The shrimp in the filling must be finely chopped so that it can be blended with the pork skin soup to make a jelly shrimp paste filling. Wrap this stuffing into the beef meatballs, and once heated, the stuffing will become semi-fluid. When you eat the meatballs, the juices flow out of the corners of your mouth, creating a "seki" effect.
Segue shrimp (or shrimp rake)