Pork balls for elastic teeth

Pork balls for elastic teeth

Introduction:

"There are many kinds of meatballs, including frying and cooking. According to the different needs of different food materials, use the above methods to make a variety of meat and vegetables into a delicious ball for standby. "Boil" meatball is the most healthy and time-saving method of frying and steaming. It is easy to make and not greasy to eat. More meatballs can be made, boiled and stored in the refrigerator. I like to make meatball soup with vegetable vermicelli and sprinkle a little pepper. It's so hot in cold weather that I feel warm all over. Whether the meatballs taste good or not has a lot to do with the main material meat I choose. No matter what I do, I like to buy the front shoulder meat, also known as plum blossom meat, which is the part of pork on the head of pork tenderloin. The meat is thin but fat, tender but not fragrant. If you choose the right meat, you can make delicious meatballs. You can add all kinds of ingredients to other side dishes as you like. "

Production steps:

Step 1: prepare all the raw materials and seasonings

Step 2: pork shoulder meat, first thin slice

Step 3: finely cut into silk

Step 4: cut into granules

Step 5: change the knife to chop the meat (if you don't have time to chop the meat, buy the ready-made 3:7 fat and lean meat to make it, and the meat you chop will taste better).

Step 6: finely cut onion, garlic and water chestnut into pieces and set aside

Step 7: put pork stuffing, chopped garlic and green onion into the container, and beat in an egg

Step 8: add 2 small spoons of soy sauce, five spice powder, corn starch and salt

Step 9: stir evenly in one direction until strong (the stuffing turns from thin to dry, and the more it is stirred, the more viscous it becomes. It will be difficult to stir the stuffing on chopsticks. Only the balls made by strong have taste. If the stuffing is not strong after stirring for a long time, add some corn starch appropriately)

Step 10: scald the rape in advance

Step 11: make fans soft

Step 12: soak soybean skin and cut into pieces

Step 13: add a little oil at the bottom of the pan, stir fry scallion and ginger slices, add pepper and star anise and saute until fragrant

Step 14: pour in 2 teaspoons soy sauce, add old soup or water and bring to a boil

Step 15: grab a handful of minced meat with one hand and squeeze it out of the mouth of the tiger

Step 16: dig it out with the thumb of the other hand

Step 17: put it directly into the pot, keep the water in the pot slightly open during the process of squeezing balls.

Step 18: bring to a boil over high heat, add appropriate amount of wolfberry and salt to taste, skim the foam

Step 19: put the soybean skin into low heat and cook for about 8 minutes

Step 20: put the spare rape and vermicelli in

Step 21: season with a little salt and pepper

Step 22: put into a bowl and sprinkle a little chopped chives

Materials required:

Pork: 200g

Water chestnut: 2

Rape: moderate

Oily soybean skin: appropriate amount

Fans: right amount

Egg: 1

Salt: 2G

Soy sauce: small spoon

Five spice powder: 2G

Corn starch: 15g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Large material: moderate amount

Vegetable oil: right amount

Sesame oil: appropriate amount

Note: a bowl of nutritious self-made spring tooth gongwan soup is ready. If you have time, you'd better chop your own meat in line with the principle of careful and rough cutting. What is fine cutting and rough cutting? Is the pork, first sliced and then cut into silk, and then cut into small Ding, all cut well, and then cut into meat with a knife. I like the minced meatballs. If I want to make Sixi meatballs, I'll make them a few more times. It doesn't need to be too thin. On the contrary, they don't taste very soft.

Production difficulty: ordinary

Process: water

Production time: one hour

Taste: salty and fresh