I. Selection of materials and ingredients
The essence of pork meatballs lies in the freshness of the meat. Choose fresh pork front leg or rear leg meat, fat and thin, better taste. You also need to prepare seasonings such as minced ginger, chopped green onion, light soy sauce, dark soy sauce, cooking wine, salt and pepper.
Two, chopping and seasoning
Cut the pork into small pieces, and use the back of the knife to chop the meat into puree one at a time until it appears to be fine and sticky. In this process, it is not recommended to use a meat grinder, because the back of the knife chopped out of the meat puree more tough. After chopping the meat puree, add minced ginger, chopped green onion, soy sauce, dark soy sauce, cooking wine, salt and pepper, and mix well in one direction.
Three, wake up the meat
Seasoned meat puree needs to wake up for a period of time, so that the seasonings fully penetrate into the meat. Generally speaking, 30 minutes is enough. During this time, the meat will absorb moisture and become more viscous, so that it is not easy to fall apart after being formed into balls.
Four, beat water
Beating water is a crucial step in making pork meatballs. Insert chopsticks into a small bowl and keep lifting the meat mixture upward until it becomes white and fluffy and can form sharp corners. This process requires patience and skill, and beating the water allows the meatballs to remain elastic during cooking.
Five, into the ball
Take the appropriate amount of meat paste, in the palm of the ball into a ball. In order to make the balls more round and full, you can roll the puree into strips, then cut it into small dosages, and then ball them up into balls.
Six, cooking
boil water in a pot, add the pork meatballs when the water boils. During the cooking process, you can gently push the meatballs with a spoon to prevent them from sticking to the pot. When the meatballs float all the way up and there is no more blood oozing out of the center, they can be removed from the pot.
Seven, gravy
For meatballs with a bowl of delicious gravy, you can enhance the overall taste of the dish. In a frying pan, add a little oil, add ginger and chopped scallions and pop, then add the right amount of water, soy sauce, dark soy sauce, salt and pepper to taste. Thicken the sauce and drizzle over the meatballs.
Eight, plate and garnish
Serve the cooked pork meatballs into a bowl and drizzle with the gravy. For aesthetics, sprinkle chopped green onion or cilantro as garnish. Serve with rice or noodles and enjoy this satisfying home-cooked flavor.
Tips:
When chopping the meat, make sure to stir in one direction, otherwise the meat will be easily scattered.
When beating the water, the depth of chopsticks inserted into the puree should be moderate, too deep or too shallow will affect the result.
When forming the meatballs, the force at the tiger's mouth should be even, otherwise the shape of the meatballs will not be neat.
When cooking the meatballs, avoid boiling them over high heat, which will easily lead to raw meatballs on the outside and raw meatballs on the inside.
The consistency of the gravy can be adjusted according to personal preference, and those who like it thick can thicken it more.