How to make meatballs

Everyone is familiar with meatballs. Whether in soup or hot pot, you will eat meatballs. The method of making meatballs is also very simple. We can do it with a machine. However, if we want to eat meatballs with good taste and full elasticity, we need to spend some effort. Therefore, many families will buy meatballs instead of making them by themselves. If you want to know how to make pork balls, we will give you a brief introduction.

Gongwan is a minced meat product. It is made from fresh pork (or frozen pork) and is made through a series of processes including mincing, pounding, boiling, molding, cooling, and quick freezing. It has a delicate texture and delicious taste. It is a high-quality hot pot ingredient and savory pot ingredient.

If you want to make meatballs yourself, you must prepare 1000 grams of lean pork hind leg meat, 320 grams of pork hind leg fat, 52 grams of sugar, 20 grams of salt, 10 grams of MSG, 3 grams of rice wine, and 1 gram of phosphate.

1. The leg meat must be refrigerated for half a day to allow the pork to cool. Before cooking, take out the lean meat and fat, separate them, cut them into small pieces for later use, and then freeze them separately for one day.

2. Take out the lean meat and fat and mince them separately, or chop them slowly and patiently for later use.

3. Add MSG, sugar and phosphate to the minced lean meat and beat until the ingredients are mixed thoroughly. Then add salt and continue beating and mixing.

4. Add the minced meat and pound for a few minutes until the meat is fine and pureed. Add the rice wine and pound until well mixed. Refrigerate for half an hour.

5. Take it out and squeeze it into balls. Put it into 70 degrees Celsius hot water to cook and it will become meatballs.

Method 2

Ingredients: 1/2 pound of lean hind leg meat (or beef, fish, cuttlefish, or shrimp)

Ingredients: 1/2 ounce of fat meat, 1 teaspoon of ginger wine, 1/4 teaspoon of pepper, 1/4 teaspoon of sugar, 1/4 teaspoon of sesame oil, 1 egg white, 1 tablespoon of cornstarch

1. Grind the meat, sprinkle 1 teaspoon of salt on it, pound it into a paste, add (1), and stir vigorously until it becomes sticky.

2. Grab the minced meat with your hands, squeeze it into balls, put it into the pot and cook over medium heat until the balls are cooked and float to the surface.

Production Process

(1) After the broth is boiled, add the meatballs and seasonings and cook until the meatballs float up. Finally, sprinkle with chopped celery and sesame oil.

It is said that the name Gongwan came from the fact that early merchants used wooden sticks to hammer the meat and then shape it into meatballs. In Minnan dialect, hammering is called "kang", so they are called kangwan or Gongwan.

Meatballs are rich in protein, calcium, phosphorus, iodine, iron and various vitamins. It is easy to eat and is suitable for making soup, stir-frying or frying.