Small Changes and Big Surprises ---phoenix Tail Pearl Meatballs

Name: Small Changes and Big Surprises ---phoenix Tail Pearl Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200G Ground pork; 20 Fresh shrimp; 4 Water chestnuts; 1 small bowl Glutinous rice; Some salt; 1 tablespoon starch; 1 tsp sesame oil; 2 tablespoons Soy sauce; 1 tablespoon Rice wine; 1 clove garlic; a little White pepper

by Beautiful home

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pearl meatballs are a steamed dish that I often make at home. They are cute and nutritious.

This time, unlike the past, the whole shrimp is added to the meatballs. The small shrimps bring a surprising taste and make this pearl meatballs more beautiful.

The crystal clear and translucent glutinous rice is wrapped in the delicious meatballs and there is a whole tender shrimp inside. The mixture of three tastes and fragrances in one bite is very delicious and full of fragrance. "

Small Changes and Big Surprises ---phoenix Tail Pearl Meatballs

1. Prepare the required materials, soak the glutinous rice in water overnight, and control the moisture for later use.

Small Changes and Big Surprises ---phoenix Tail Pearl Meatballs recipe

2. Add the light soy sauce, rice wine, white pepper, and salt to a large bowl of ground pork meat.

3. Add the chopped garlic and stir in one direction until the meat becomes sticky.

4. Add the chopped garlic and stir in one direction until the meat becomes sticky.

5. Add starch and continue stirring.

6. Add sesame oil and mix well.

7. Peel and chop the water chestnuts and add them to the meat.

8. Stir the meat and it's ready.

9. After removing the head of the shrimp, peel off the skin and retain the tail of the shrimp, and remove the shrimp thread from the back.

10. Wash the processed shrimps and marinate them with white pepper and a little salt.

11. Take an appropriate amount of meat filling and wrap it on the shrimp, and slowly form a small ball with your hands.

12. Place the prepared shrimp balls on the dried glutinous rice and roll it around, and then lightly press the surface with your hands to fix the glutinous rice on the shrimp balls.

13. After everything is done, put the glutinous rice balls on a boiling steamer and steam them on high heat for 15 minutes.

Tips:
1. The best ratio of ground pork is 3 fat to 7 lean.

2. A little oil on your hands when wrapping meatballs will make it easier to handle.

3. The fillings of the meatballs can also be changed freely. Both chicken and beef can be used.

4. Don't omit the water chestnuts in the meat filling. Adding water chestnuts will taste better.