condiments

Pork tenderloin 300g

Proper amount of water

condiment

salt

1 teaspoon

chicken essence

1/2 teaspoons

verdant

1 root

energy

3 yuan

sugar

1 teaspoon

white pepper

1/2 teaspoons

albumen

1

The practice of raw rice balls

1. Chop the meat and hammer it.

2. Shred onion and soak in water in advance for later use.

3. Add salt, chicken essence, sugar and white pepper to the chopped meat and stir well.

4. First, add 2 egg whites (I used a catty and a half of meat) and stir until it is completely absorbed. Then, drain the shredded ginger and add it to the minced meat with Jiang Shui in stages, stirring in one direction at a time until it is completely absorbed until it can't be added any more.

5. Boil the water until it is slightly boiling, turn off the fire, squeeze one by one or pound it into balls with a small spoon.

6. After all the meatballs are made, boil the water with high fire until the meatballs are mature, then take them out and drain them.

Cooking tips

1、? Meat should be pure lean meat, not fat meat or fascia, which will affect the taste. Pork hind legs, tenderloin and chicken breast are all acceptable.

2. The moisture in the meat stuffing is very important. Try to add as much water as possible and stir it fully, so that the meatballs will be delicious. This is manual labor;

3. Cooked meatballs can be refrigerated or frozen. Before eating, take them out and let them return to temperature. Cook them with broth. You can also season with clear water, salt, chicken essence, a little sesame oil and a lot of white pepper to get the lightest taste.