Hot Pot Meatballs

Name: Hot Pot Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g pork; 1 Green onions; 1 tablespoon Oyster sauce; Some salt; Some pepper; 100g Cassava starch

by Shredded Potato Burrito

4.9 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

2

Today I have hot pot. I have ready-made lamb, cabbage, fungus, potatoes, frozen tofu, and vermicelli. These ingredients are enough, but I still don’t think it is very rich. After all, I would buy various balls for daily hot pot. After looking at it, I made egg dumplings and Q-ball balls again, so I felt satisfied.

Ingredients

250g Pork
1 Green Onions
1 tablespoon Oyster Sauce

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Some Salt

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Some Pepper

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100g Cassava Starch

Hot Pot Meatballs

1. Chop the pork into puree, chop as much as possible, add chopped green onion

2. Put 1 tablespoon of oyster sauce in the meat filling, salt and pepper to adjust,

3. Add tapioca starch. Because the water content in the meat and the seasoning are different, the amount of tapioca starch will also be adjusted up and down. You can put less at first and add slowly later.

4. Put on disposable gloves and pinch the meat into a ball. You can pinch it to see if it can be made into a ball.

5. Pull a piece into a ball and knead it with your hands as tightly as possible. Custom size

6. Boil water on one side of the pot, make one and put it in the pot and cook it over low heat

Tips:
Each small meat ball should be firmed with your hands and put directly into the pot. Wearing disposable gloves will not stick to your hands. The size is customizable. It doesn't need to be bigger than a ping-pong ball. It is too big to be familiar.

The boiled meatballs can be taken out and stored in the cold and frozen, and you can take them out and thaw them in advance when you eat them.

Don't put oil when mixing the minced meat, just season it to your liking.