Handmade Mushroom Pork Balls

Name: Handmade Mushroom Pork Balls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 5 Dried mushrooms; 3 pcs Garlic cloves; Some salt; 1 tbsp Fish sauce; Some starch; 2 tbsp Cooking Wine; 2 tbsp Oyster sauce; a little Chicken noodles; a little pepper; a little Sugar; a little sesame oil

by Easy to cook

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Every new year and holidays, we have to make some pork meatballs. We should take a good idea, which means reunion and reunion. Family members also love to eat. Every time we make more of them and share some for other relatives to taste. From selecting ingredients to processing Good finished products often have to wait one morning, because there are so many customers in the processing shop, and the production process does not require much time, and the long queues make people anxious. The food and meat market is crowded, the ground is damp and crowded, and the machines in the processing shop are turning and roaring, which I particularly dislike. However, I go there less than a few times a year. Usually when my family wants to eat meatballs, they make them by hand at home. Although it is slower, the environment is comfortable and it becomes a kind of fun to enjoy the process. As long as the ingredients are prepared, the process is not difficult at all. "

Handmade Mushroom Pork Balls

1. The pork is chopped into mince in advance. Ask the store for help when buying the meat. Wash the mushrooms once or twice, and then change the water to soak until soft.

2. Pick up and chop, and the water used to soak the mushrooms will be used. Peel the garlic cloves, pat, and mince.

3. Use a larger bowl to hold the chopped ingredients, add salt, fish sauce, chicken powder, and sugar.

4. Add a little pepper and cooking wine and stir well. Finally add starch.

5. Pour the mushroom water in portions and stir vigorously in one direction with chopsticks until the minced meat absorbs moisture.

6. It is very difficult to stir with chopsticks. Pour the mushroom water again and continue to stir. It is a bit tiring (stirring, beating the minced meat, about 20 minutes). It is best to wear disposable gloves and stir easily with your hands until the minced meat becomes meat. The mud can be made into a dough in the next step.

7. Use a spoon to scoop up the mashed meat (it happens to be a meatball shape, the size is determined by yourself).

8. Put them in a basin, separate them, put them in a steamer and steam them on high heat for 20 minutes.

9. While steaming the meatballs, you can decorate the plate, wash and slice the cucumber, cut in half and arrange to form a small lace.

10. The steamed pork balls are taken out and placed in the center of the decorated plate.

11. Pour the distilled water from the steamed meatballs into a small bowl, add starch, oyster sauce, and a little sesame oil to make a soup.

12. Heat up a pan and cook the gorgon sauce to thicken.

13. Shovel and pour it on top of the meatballs.

Tips:
Food Tips: The more vigorously the minced pork is stirred, the crisper the texture will be. You can add your favorite ingredients to the ingredients at will, no need to copy it rigidly. After being steamed, you can eat it by yourself. The thickening effect makes the meatballs brighter.