Hot pot meatballs home practices are as follows:

1, secret small meatballs

Raw materials: one kilogram of meat (fat and lean half or fat four lean six), an egg, starch 2 tsp, half of the green onion, ginger a piece of soy sauce, cooking wine, salt, steamed buns one.

Practice:

1, steamed buns tear off the surface (eaten directly), to a large bowl of water, into the peeled steamed buns soaking. After all soaked through, remove the buns, clench the buns with your hands, try to squeeze out all the water.

2, the meat mixture stirred vigorously, respectively, add chopped green onions, ginger, eggs, starch and beat well, add soy sauce, cooking wine, salt to taste.

3, add squeezed dry steamed buns, mix well.

4, the oil boiled until warm, hand take some meat filling, from the tiger's mouth to squeeze out small balls, into the pot to fry until browned and cooked (afraid of sticking to the hand can be dipped in some water).

2, steamed meatballs

Raw materials: pork filling, glutinous rice, green onions, ginger, eggs, salt, cooking wine, starch.

Practice:

1, glutinous rice washed, put in warm water for more than 3 hours.

2, pork filling add, chopped green onion, ginger, beat an egg, sprinkle the right amount of starch, a few drops of cooking wine in one direction and stir well.

3, with the hands of the stirred meat mixture into a small ball.

4, find a plate and put the soaked glutinous rice, put the meatballs into it and roll a layer of glutinous rice.

5. Steam the meatballs in a steamer for 15-20 minutes.

6: Sprinkle with chopped green onion or drizzle with jam.

3, four happy meatballs

Raw materials: pork (fat and lean 1:4), eggs, green onions, ginger, soy sauce, cooking wine, refined salt, peppercorns, anise, monosodium glutamate, wet starch, peanut oil.

Practice:

1, chop the pork into fine mush, put into a bowl, add eggs, minced green onion and ginger, wet starch, soy sauce, cooking wine in one direction and stir well, so that the meat mixture on the strength.

2, and then into a consistent size of the balls standby (I'm not a big head of this ball, than the egg is a little smaller).

3, the pan into the peanut oil, on medium heat into the meatballs, deep-fried until golden brown out.

4, the meatballs into a large bowl, add soy sauce, cooking wine, peppercorns, star anise, broth into the pot with a high-fire steam for 30 minutes to remove.

4, sweet and sour meatballs

Raw materials: pork, minced green onion, minced ginger, minced garlic, starch, salt, eggs.

Practice:

1, fat and lean pork minced into meat, add the appropriate amount of minced onion, ginger and garlic, starch, salt, egg clockwise stirring vigorously, to become the filling;

2, take the appropriate amount of meat mixture in the two hands of the left and right back and forth, wrestling, balled up into meatballs;

3, all the meatballs balled up, placed in the plastic wrap on the standby;

4, oil temperature 7% heat, carefully, the oil temperature of 7% heat, and carefully, the oil temperature 7% heat.

5, soy sauce, soy sauce, sugar, balsamic vinegar in accordance with the ratio of 1:1:2:1, add 50ml of water, mix well and put into the pot, add the fried meatballs, high heat boil, medium heat stew for a while;

6, add an appropriate amount of water starch, high fire to thicken the soup can be.

5, sweet and sour meatballs

Raw materials: minced meat (pork, fish, beef can be) 500 grams, 5 grams of salt, 10 grams of oil, 1 egg white, a little water starch, 10 grams of green onion granules, ginger, cooking wine, pepper in moderation.

Practice:

1, minced meat is best chopped by yourself, your own chopped meat than the machine to beat the taste of meat to mellow and smooth. Pork, beef to pick off the meat of the sinews, first cut into thin slices, and then shredded, and then cut into diced meat, so that the chopping up is easier to rot;

Fish is best to use the back of the fish that piece of meat, the first to remove the fish's big bones, along the grain of the fish cut into thin slices, (with the back of the knife scraped into the grain of the velvet is better, but this is not a very realistic operation in the home) is also the same chopped into minced meat.

2, chopped minced meat, first add 2 grams of salt paddle, salt is the key to making strong pills, hit some of the strength, and then slowly add the other ingredients, has been in a direction of the paddle until you feel the resistance, it's almost there, it will take about an hour or so.

3, with the palm of your hand to pinch the minced meat, in the tiger's mouth position to squeeze out a ball.

4, the balls squeezed out, patted with dry powder, into the pot to fry through. The temperature of the oil is not too high, use your hand to feel the heat on top of the oil, not very hot hands under the pills, with medium-low heat, fry through.