1. Wash the pork leg, peel it (the skin can be helped by the store), and cut into mahjong-sized pieces.
2. Put the meat pieces into the cooking machine in batches and puree them.
3. Put some meat that is not pureed into the cooking machine again and beat it again.
4. Put the mashed meat in a large bowl, add 20 grams of cornstarch, an appropriate amount of pepper, and an appropriate amount of salt. Grab it with your hands and beat it dozens of times to make the mashed meat strong and elastic.
5. Take an appropriate amount of meat paste and put it in your hand, and squeeze out the meatballs from the mouth of the tiger.
6. Use a spoon to shovel the meatballs into the spoon.
7. Add water to the wok in advance to bring to a boil, turn to medium-low heat, and put the meatballs in the water with a spoon.
8. After all the meatballs are done, turn to medium heat and cook until the meatballs float up, then cook for about 1 minute. Remove and set aside.
9. Peel the winter melon, wash, and dig into a ball with a digging spoon.
10. Put the winter melon balls into the boiled meatball soup and cook for about 5 minutes.
11. Add the meatballs and vermicelli, cook until the vermicelli is not hard, turn off the heat.
12. Sprinkle with chopped green onion and add salt. The soup is really fresh and delicious, and the meatballs are tender and springy.
Tips:After the unfinished meatballs are cooled, put them in a fresh-keeping bag and put them in the refrigerator for freezer storage. Consume as soon as possible.
If you want to eat delicious meatballs, you must buy better pork to make them.
