1 stranded lean pork 500 grams, 3 eggs, a little soy sauce, salt and five-spice powder,

Ginger powder a little, add 200 grams of water, with the hands of a thin paste.

2, and then add 50 grams of starch twisted to do evenly, and then add the appropriate amount of flour to mix the meat,

Meat mixture into a thick paste, from the hands of the extruding molding ball, that is, under the frying pan frying

set the charred yellow, fish out.

Method two

Chaosu hand-beaten pork balls:

Large pieces of pork, picking off the tendons, add flour and ingredients, a large wooden mallet pounded on the day, hard to pound the pork into pulp. Then in the hands of a very dexterous squeeze a ball shape, cooked in boiling water into a ball. Beef tendon balls are made by chopping and then pounding the pork tendons that have been picked out

Method 3

Multi-flavored pork balls:

Main ingredient: lean and tender pork stuffing

Supplementary ingredients: breadcrumbs, onions, bell peppers, eggs, milk, cheese, tomatoes, celery, fresh garlic

Seasoning: salt, cooking wine, pepper, chicken essence, tomato juice, ground cumin, white vinegar, Cooking oil

Practice:

1, make multi-flavored juice: sit in a pot on the fire into the tomato juice to boil, and then add the peeled and chopped tomatoes, chopped garlic, chopped celery, ground cumin and then add salt and white vinegar to the juice can be thick;

2, will be the onion peeled and washed and chopped, bell peppers de-tipped and chopped, cheese chopped into minced;

3, take a vessel into the pork filling, chopped onions, pepper, milk, egg, cheese, salt, wine, pepper, bread crumbs and mix well, squeeze into small balls to be used;

4, sit in the pan on the fire into the oil, oil temperature 4 into the heat will be the balls into the skillet, fry until brown on both sides, cooked through to the plate, and then poured into the sauce can be made.

Raw ginseng meatballs:

Ingredients: pork, tofu, eggs, seaweed (bok choy, tofu, mushrooms and so on can be, according to the taste of each person. You can also not put anything)

Accessories: oil, salt, monosodium glutamate (MSG) (chicken broth), green onion, ginger

Method of production:

1, ginger shredded, chopped with green onion, evenly sprinkled into the meat filling;

2, and then a small piece of half a block of tofu crumbled to join the meat, and then cracked into an egg, adjusted to the right amount of salt and monosodium glutamate (chicken broth), and pinch and even to the thick consistency

3, put oil in the pot, burst incense ginger and scallions, put the right amount of water to boil;

4, the purple cabbage into the pot, boil and hit a low flame;

5, squeeze the meatballs into the pot, wait for the meatballs to float, seasoning the pot.

Note: If you are not making meatball soup, put a spoonful of lard pot when popping ginger and scallions, meatballs into the pot before you can also put some soft garlic according to personal preference, so more fragrant.

Demoiselle meatballs:

Raw materials: pork filling, tofu, eggs

Accessories: oil, salt, monosodium glutamate (MSG), scallions, ginger

Method of production:

1, shredded ginger, chopped with scallions, evenly sprinkled into the meat filling;

2, and then a small piece of half a block of tofu pinch added to the meat filling, and then cracked into an egg. Seasoned with the right amount of salt and monosodium glutamate (chicken essence), together with the pinch scattered and even to the sticky;

3, the oil burned eighty percent hot, squeezed the meatballs into the pan, low-fire frying until golden brown can be.

Glutinous rice balls:

Raw materials: pork, tofu, eggs

Applications: oil, salt, monosodium glutamate (MSG), green onion, ginger

1, ginger shredded, chopped with green onion, evenly sprinkled into the meat mixture;

2, and then half a block of tofu crumbled and added to the meat mixture, and then cracked into an egg, seasoning the right amount of salt and monosodium glutamate (MSG), together, and evenly until sticky;

2, and then a half block of tofu crumbled and joined the meat mixture, and then beat an egg, seasoning a moderate amount of salt and MSG (MSG), together, and evenly. Pinch together and even to the sticky;

3, will be soaked (generally soak overnight, hot soak a few hours can be) cleaned over the glutinous rice drained, squeeze the meatballs in the glutinous rice lightly rolled, so that it is evenly coated with a thick layer of glutinous rice.

4, in a steamer basket padded with white gauze, the meatballs will be laid out in it, steam about 10 minutes on high heat (time depending on the equipment used to glutinous rice cooked prevail). Can be eaten immediately, can also pour fresh soup before consumption.