Beef Meatballs with Winter Melon
1.
Mince beef and pork by hand, add ginger, five-spice powder, salt, special soy sauce and rice wine. The minced meat is best chopped by hand, which will taste better. Adding a small amount of pork will make the meatballs more tender, avoiding the firewood of pure beef.
2.
Stir the meat evenly, then add water in portions, adding small amounts each time, stirring in one direction, stirring until the water is completely absorbed, and then add the next time. Add a total of about 120 grams of water
3.
After the water is added, continue to stir in the same direction until the meat is firm.
4.
Add a little more water to the pot, and the water temperature is about 50 degrees, then squeeze the meat into balls and put it in. Always keep the fire low and don’t let the water temperature get too high
5.
When the balls are all floating, fish out
6.
The fished meatballs were immediately thrown into the cold water. The cold is to make the balls more chewy
7.
Start another pot and add some stock
8.
Cut the winter melon into pieces, add appropriate amount of shrimp skin and pepper
9.
With salt
10.
After the high heat is boiled, simmer on medium heat for about 5 minutes, and cook until the winter melon is soft and rotten
11.
Add the right amount of celery
12.
Finally put the boiled meatballs in
13.
Cook for a minute
Tips:
1. When adjusting the meat filling, you must first adjust the taste and then add water, so that the meat filling is more delicious, and you can't add water first and then season it.
2. Don't cook the boiled meatballs for too long after they are put into the pot, so as not to cook the meatballs.
