1. Ingredients to be prepared: pork filling: 500g
2. Five spice powder: 1 teaspoon; Thirteen spices: 1 teaspoon; White pepper: 1 teaspoon; Sweet noodle sauce: 1 teaspoon; Cooking wine: appropriate amount; Sesame oil: appropriate amount; Salt: 5g; Starch: appropriate amount; Steamed bread residue: about a quarter Three steamed buns, peeled and chopped into dregs; minced green onion: appropriate amount; minced ginger: appropriate amount; soy sauce: 3-4 spoons.
3. Cabbage: Choose a few pieces of tender leaves.
4. Add cooking wine and soy sauce to the minced meat, beat and mix thoroughly.
5. Add the ground ginger and continue to beat.
6. Add five-spice powder, thirteen-spice, and white pepper, stir and mix thoroughly.
7. Fillet with water. Do not pump too much water each time, and add water again when the water is strong.
8. Beat the water several times until the meat is sticky and vigorous.
9. Add the sweet noodle sauce and beat evenly.
10. Add the chopped green onions, pour sesame oil on the chopped green onions, and beat evenly. Why is it that the chopped green onions are added at this time, and the sesame oil should be wrapped on the chopped green onions before whipping? Because the chopped green onions are put in too early and the whipping time is too long, the smell of green onions will be aroused. At this time, add chopped green onions and wrap them with sesame oil. The purpose is to lock the fragrance of green onions, and the mature balls will taste better.
11. Add salt and beat evenly.
12. Add starch and steamed bread residue and continue to beat evenly.
13. Spread tender cabbage leaves in the container as a base, and make small balls of even size from the stuffed meat balls, put them on the cabbage leaves, and prepare for steaming. Because it is Chinese New Year, I have done more. This recipe is based on 500g minced meat. If you want to make more, you can increase the main ingredients and ingredients proportionally.
14. After the steamer is steamed, it is cooked in 40 minutes. Separate the balls while they are hot after they are out of the pan to prevent the balls from sticking to each other after cooling (END).
15. Make a small dip of vinegar and sesame oil. The cabbage leaves, which have fully absorbed the fat of the meatballs, are dipped in small ingredients, and it tastes refreshing. The small balls can be dipped in small ingredients to taste the taste of crabs.
16. In addition to the way of eating with small ingredients, you can also use the method of flattening and grilling for secondary processing to make all kinds of small balls.
17. Couscous has the meaning of flourishing and reunion, and it is also an indispensable special food for every family during festive banquets and the Spring Festival.
18. Here, I also wish everyone a prosperous life and a happy reunion!
Tips:1. When whipping the meat, always whipping in one direction to avoid letting down the meat.
2. The minced meat should be watered in batches and a small amount of water. Do not add a lot of water at one time to avoid the minced meat.
3. The order of adding the seasonings is particular, and the reverse order will directly affect the taste of the meatballs.
4. The purpose of putting the dregs of steamed bread is to make the meatballs fluffy and soft, so they must be put.
5. Dip a small amount of water on your hands when dumping the balls, so that the surface of the balls is smooth and beautiful.
6. The balls are separated while they are hot to avoid sticking.
