Homemade meatballs, meatballs are meat, not starch! A pound of meat can be used for about 20 pieces of table tennis meatballs.
Pork is smashed into meat, which can be processed by the master who sells the meat. The pig's front sharp meat is more suitable for meat filling, which is the best between fat and thin. Don't buy ready-made meat.
The meat you bought is relatively thick, so it’s best to pick it up again.
Add the salt, soy sauce, cooking wine, ginger powder and mix well. Stir the chopsticks and let the meat stuff the liquid. Like to eat ginger can put ginger.
Start making meatballs. The small bowl holds a bit of wine to prevent sticking. Dig a spoonful of meat in the palm of your hand, spoon the chopped wine, use the spoon to repeatedly scrape the meat and then fall back to the palm of your hand. Repeat for more than ten times to become a meatball.
The meatballs are discharged into a deeper container, and the steamer is steamed for 15 minutes.
After cooling, drain the meatballs into a crisper and freeze them for use. The soup that is steamed is the broth. It is very good to make the soup. Don't dump it.
This is the most basic meatball practice, the taste is lighter, and the seasoning can be added according to your preference. The cooked meatballs can be braised or boiled, and it is OK to eat directly. Use a spoon to assist in "scraping" the meatballs. It is more convenient than the hands that are not dirty. Adding horseshoes and leeks to the meatballs will make the meatballs taste better, but the shelf life will also be shortened. If you only eat a small amount of meat balls once, you can cook them directly in boiling water, which is even more trouble-free.