Homemade Two Kinds of Hot Pot Meatballs, You Can See The Real Material!

Name: Homemade Two Kinds of Hot Pot Meatballs, You Can See The Real Material!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 536g Ground pork; 10g Dried shiitake mushrooms; 2g pepper; 10g Cooking Wine; 10g salt; 15g Sugar; 30g corn starch; 20g ginger; 10g Corn oil; 6~8 tablespoons water

by Eyebrow

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

One day I bought the shepherd's purse meatballs and shiitake mushroom meatballs made by the stall owner at the food market to make a hot pot. I ate it to everyone's satisfaction and praised the deliciousness of the meatballs. So I decided to buy more to stock up, after all, it's so pleasant to eat hot pot in winter.
Unexpectedly, I went to buy meatballs the next day, but was told that they were out of stock and would not make them again. This, this... It’s so hard to eat a hot pot! Fortunately, I can also make meatballs myself. Since I can't buy them, I can make them myself!
Shepherd's purse is grown by her mother-in-law and delivered directly from the ground to the kitchen. It is fresh enough; the dried shiitake mushrooms used for shiitake mushrooms have a strong fragrance; the meat is ground pork bought directly, so you don’t need to chop it yourself. Everything is ready, hands-on!

Homemade Two Kinds of Hot Pot Meatballs, You Can See The Real Material!

1. Material preparation. Corn oil and water are forgotten in the picture.

Homemade Two Kinds of Hot Pot Meatballs, You Can See The Real Material! recipe

2. Wash the shepherd's purse and blanch it in a pot of boiling water. When the leaves change color, you can pick up the cold water, squeeze the water and cut into fine pieces. I use a hand-cranked vegetable wringer.

3. The shiitake mushrooms are soaked in hot water and cut into fine powder.

4. Add salt, sugar, cooking wine, and pepper to the ground pork.

5. Cut the ginger into small pieces and squeeze the ginger juice into the minced meat.

6. First grasp and mix evenly with your hands, then stir the meat filling in one direction until the meat filling is sticky and vigorous. When you feel it can’t stir, add a tablespoon of water, continue to stir in one direction, and then stir until it stops. A tablespoon of water. Repeat this action 3 to 4 times.

7. After adding the water and beating until it stops stirring, add the starch and continue to stir in one direction evenly.

8. Take half of the meat and add the shepherd's purse and mix well, then add the shiitake mushrooms and mix the other half.

9. Add 5 grams of corn oil (vegetable oil) to the well-stirred shepherd's purse/mushroom mince, and mix well.

10. Prepare a pot of warm water, turn on a low heat and don't let it boil, squeeze out the meatballs with a tiger's mouth, and then use a spoon soaked in water to scoop out the balls and throw them into a pot of warm water. I'm lazy and use a spatula, so I don't need to wash another spoon.

11. After all the balls are made, cook them on a low fire until the balls float, then turn to a high fire and boil them to remove the foam.

12. The cooked meatballs are scooped out and put into cold water to cool down, and ice water is better. This is shepherd's purse meatballs.

13. This is mushroom meatballs.

14. You can eat hot pot, and finally you don’t have to eat the flour balls sold outside!

Tips:
1. Shepherd's purse will be more fragrant with shepherd's purse, but shepherd's purse is not very common nowadays.
2. The aroma of dried shiitake mushrooms is stronger, and fresh shiitake mushrooms can be used without it.
3. When stirring the minced pork, move in one direction.
4. The amount of water added depends on personal preference. The elderly in my family don't like to add water, so I add less, less water is chewy, and water is more tender.
5. Start cooking the meatballs with a low fire, wait until it rises, and then change to a high fire
6. If you want to add egg white, add it with salt, sugar and other seasonings.