Manually Scraping Meatballs

Manually Scraping Meatballs

1. Wash the fat and lean pork meat and cut into small slices.

2. Add an egg to the sliced meat.

3. Chop the meat slices with eggs into puree.

4. Put the minced pork in a bowl, add cornstarch, salt, chicken essence, sesame oil, star anise powder, and rice wine.

5. Add an appropriate amount of clear broth and stir in one direction.

6. Add some water after stirring to the strength, and continue stirring until the meat filling feels elastic and you can start making meatballs.

7. Use the tip of a knife to pick up a lump of mashed meat, about 30 grams.

8. Put your palms up and shave flat.

9. Scrape up the mash with a knife.

10. Then press the meat into your palm, and use a knife to flatten both ends of the meat.

11. Scrape up the mash with a knife.

12. Do the same two to three times until scraped into olive-shaped meatballs as shown.

13. Remove the meatball from the knife with the backhand.

14. Take the meatballs in hand.

15. Arrange the shaved meatballs on the steaming plate brushed with cooking oil.

16. Put it in a steamer and steam for 5 minutes.

17. Eat a few while it's hot! ! !

Tips:

1. Don't make meatballs with too much fat, just fat three and seven.

2. Adding eggs to chop meat can prevent the meat from sticking to the knife and increase the viscosity of the mashed meat.

3. Stir in one direction, add some water after stirring it up, and continue stirring until the meat filling feels elastic, then you can make meatballs.

4. The scraped meatballs are olive-shaped, with pointed ends and three tendons.

5. You can add water chestnuts or carrots to the meat according to your preference, or you can add white tofu.