Homemade steamed meatball recipe in the countryside

Most people working in cities come from rural areas. For rural people, what they miss most is their simple life and delicious food. In the countryside, steamed meatballs are very simple. We just need to mince the pork, add eggs, steamed buns, etc., and then pinch it into a round shape. Then put the meatballs in water and cook them, or steam them in water. You can learn how to steam meatballs.

Ingredients:

250g minced pork

1.5 steamed buns left

100 grams of cabbage incompatible food

1 egg

20g chopped green onion

A little minced ginger

1g pepper powder

10g soy sauce

2 grams of salt

10g salad oil

A little sesame oil

5g chopped green onion

3 grams of soy sauce

Foods that are incompatible with dried shrimps

Recipe method:

1. Cut the cabbage into shreds (not too thin), add the cabbage seasoning, mix well and spread it on the bottom of the large plate (add the cabbage seasoning before putting the meatballs in to prevent the cabbage from releasing water after being left for too long)

2. Add minced pork into meatball seasoning and mix well

3. Cut the remaining steamed buns into small dices (it is better to be smaller, the drier the steamed buns, the easier they are to cut. The steamed buns I used were relatively soft, so I cut them into larger pieces)

4. Add the diced steamed buns into the mixed meat filling and mix well with your hands (if it is too dry, add a little water)

5. Leave it for 5 minutes, so that the steamed buns will become softer and better combined with the tenderness.

6. Use your hands to make the stuffing into balls slightly smaller than ping-pong balls and place them on the shredded cabbage.

7. Steam on high heat for 15 minutes after the water in the steamer is boiling

8. If you are not in a hurry to eat, keep it warm in the pot. Take off the lid to control the steam and then cover the pot to prevent the steam from dripping into the meatballs.