How to make meatballs that won't come apart?

There are many ways to cook meat, such as frying, frying, boiling, frying and stewing. Anything can make delicious dishes. What I want to share today is the skills and methods of making pork balls. Usually, when many people make meatballs at home, because they don't know the specific methods and skills, the cooked meatballs will be scattered as soon as they are in the pot, which not only wastes raw materials, but also affects the taste.

Why do the pork balls cooked at home disperse as soon as they are cooked? In fact, many people don't have many tips for making meatballs. Here are three tips for making meatballs, which are delicious and can't be cooked. Learn these tips to ensure that the meatballs you make at home are not only smooth and delicious, but also will not be cooked. I hope my sharing can bring you gains.

Detailed method of boiled meatballs: raw materials required: pork belly 1000g, onion and ginger 20g each, 2 eggs, corn starch 20g, salt 5g, soy sauce 15g, pepper 3g, thirteen spices 5g and soy sauce 3g.

The first step, first of all, you should choose to buy fat and thin pork belly, and then wash the pork belly with clear water. Chop pork belly into fine meat stuffing with a knife. If you have a meat grinder at home, you can use it to grind pork belly into fine meat stuffing, which is more convenient.

Step 2: Prepare a little onion and ginger, and cut minced onion for Jiang Mo with a knife. Put the minced meat into the pot, add a little minced onion and ginger, edible salt, pepper, soy sauce, thirteen spices and soy sauce, and mix the seasoning and minced meat evenly with chopsticks.

Step 3: Add two more eggs to the meat stuffing, then pour in the right amount of water in batches, stir the meat stuffing while adding water until the meat stuffing is sticky, then add the right amount of corn starch, and beat the meat stuffing hard after stirring evenly. Pork balls made by this method are not only smooth but also elastic.

Step 4, put the prepared meat stuffing in the refrigerator for about an hour, then take out the refrigerated meat stuffing and begin to squeeze the meat stuffing into meatballs with even size by hand.

Step 5, pour a proper amount of water into the pot, and cook the pork balls in the pot until the water is slightly boiling. In the process of cooking meatballs, keep the fire low for about 5 minutes. After all the meatballs in the pot are cooked and floated, fish the cooked meatballs into the bowl.

Don't pour out the soup for cooking meatballs in the pot, put some vegetables to cook, then add some edible salt to taste, put the soup and vegetables together in a bowl and eat meatballs.

Three skills of making pork balls;

Tip 1: If you want pork balls to taste fragrant but not greasy, you'd better mix pork belly, fat meat and lean meat to make smooth and delicious pork balls.

Tip 2: After the meat stuffing and seasoning are mixed evenly, beat the meat stuffing repeatedly by hand, so that the meat stuffing will be stronger and the prepared meatballs will not be easy to disperse when cooked in the pot.

Tip 3: Remember to put the prepared meat stuffing in the refrigerator for about an hour, so that the meat stuffing and corn starch can fully play their roles, and the prepared meatballs will not be boiled.