Chaoshan pork balls taste hard after freezing.

Pork balls are a delicacy made of lean pork, fat pork and other ingredients.

materials

3g lean pork, 1g fat pork, 2g white powder, 2g corn flour, 8% water, 1g chopped green onion, 5g salt, 8g chicken powder, 8g sugar, 5g pepper and 1% sesame oil.

Practice

1. Grind lean pork and fat pork into mud respectively for later use.

2. Mix the white powder, corn flour, water and seasoning A together to form slurry for later use.

3. Beat and stir the lean pork paste in the method 1 until it is sticky, add 1/2 of the powder slurry water in the method 2, stir until the water is completely absorbed, then add the other 1/2 of the powder slurry water to continue stirring until the water is completely absorbed and sticky, add the fat pork paste in the method 1, chopped green onion and sesame oil of seasoning B, stir evenly, and put it in the refrigerator for about 2 hours until the water is completely absorbed.

4. when boiling water in the pot, take out the pork paste refrigerated in the method 3, squeeze it into balls by hand, put it in the pot, and cook until the pork balls completely float on the water.