White radish pork meatballs

White radish is grown on a large scale in our country, so the way people eat white radish is different in each region. The most common ways to eat white radish are white radish soup and white radish lamb, but if you cook white radish and pork meatballs together, it can also be a good dish. People in the northern region like to eat white radish and pork meatballs very much, but how to make white radish and pork meatballs?

Radish meatballs

Ingredients: 200g minced pork, 100g white radish, a little onion and chili, seasoning: soy sauce, cooking wine, MSG, broth, starch

practice

1. Grate the radish into 10cm long strips, marinate with a little salt for 5 minutes, and squeeze out the water.

2. Add soy sauce, cooking wine and MSG to the minced pork, mix well and shape into small balls with a diameter of 2.5 cm.

3. Wrap the meatballs with shredded radish, place on a plate, and steam over high heat for 5 minutes.

4. Chop the green onion and chili into fine pieces. Put a bowl of broth in the pot (chicken essence can be used if broth is not available), add salt, put in pepper and onion, bring to a boil, thicken with thin starch water and pour over the steamed meatballs.

Winter melon vermicelli and mutton meatball soup

Ingredients: 250g mutton, 500g winter melon, vermicelli, onion, ginger, coriander, pepper, salt, soy sauce, chicken essence, sesame oil, oil

practice

1. Soak the peppercorns in water for 20 minutes, remove the peppercorns, keep the peppercorn water, and soak the vermicelli in boiling water for later use.

2. Add oil, chopped green onion and ginger, salt, soy sauce, sesame oil, a little chicken essence, and sesame oil to the mutton filling, stir in a clockwise direction.

3. When the mutton filling is stirred and becomes strong, add the pepper water and continue stirring until it becomes meatball filling.

4. Peel and remove the flesh of winter melon (wax gourd), cut into thin slices and set aside.

5. Bring water to a boil, use a spoon to press the meat filling into balls (depending on personal preference, make the balls in different sizes, I’m lazy so I just make big balls)

Put the meatballs into the pot and cook.

6. When the balls are 6-7 cooked, add winter melon slices and continue cooking. Filter out the blood foam, cover with lid and continue cooking.

7. When the balls are 8 and 9 cooked, add the soaked vermicelli, salt, chicken essence, soy sauce, season, cover and continue cooking.

8. Add sesame oil and sprinkle with chopped coriander before serving. Tips 1. Add pepper water to the mutton filling to remove the fishy smell

2. Sprinkle coriander before serving