Corn Pork Balls
1.
Place the ground pork in a large bowl, add 1/3 tablespoon salt, 1/3 tablespoon chicken powder, 1/2 tablespoon sugar, 1/3 tablespoon cooking wine, 2 tablespoons cornstarch, 1 tablespoon soy sauce, 1 egg white and 3 tablespoons Mix with clean water and beat in one direction until the glue is formed.
2.
Add 1/3 tablespoon of sesame oil, 1/2 tablespoon of chopped green onion and 1/2 tablespoon of chopped coriander, mix well, and beat in one direction until the gum is formed.
3.
Chop the corn kernels, pour them into the ground pork, mix well, beat in one direction until the gums are formed, and let stand for 30 minutes to marinate for a taste.
4.
Wash the head and tail of the Yunnan melon, cut into 0.5 cm thick slices, and arrange them in a dish for later use.
5.
Grease both hands, grab an appropriate amount of ground pork, squeeze it into egg-sized balls, place them on the Yunnan melon slices in the dish, and put 1 corn on each ball for garnish.
6.
Boil the water in the pot, add the pork meatballs and steam over high heat for 15 minutes, then the pot can be served.
Tips:
1. Half-fat and lean ground pork should be used to make meatballs. Lean ground pork is harder and harder after steaming, and the taste will be much inferior.
2. Beat the minced pork in three times until it is glued, in order to add more flavor and make the steamed pork ball tender and tender in the mouth.
3. The corn kernels should be chopped first, and then put into the ground pork and mixed well to make meatballs. Corn kernels that are not chopped up are more difficult to be made into pellets, and the meatballs are not tender enough.
4. Before squeezing the pork balls, apply oil on your hands to avoid sticking the pork meat to your hands, and to make the squeezed meatballs plump.
5. Use Yunnan melon slices as a mat, put the pork balls in the pot and steam them to prevent the meatballs from sticking to the bottom. At the same time, the Yunnan melon can absorb the delicious gravy, making the entrance delicious.
