Chaoshan pork meatballs recipe

I believe that friends who have watched "The God of Cookery" will be familiar with Chaoshan pork balls. Many people also learned for the first time from Stephen Chow's performance that the original Chaoshan meatballs can be used to play table tennis. This is enough to fully illustrate its elasticity. In fact, Chaoshan meatballs are famous for their elasticity. Chaoshan pork meatballs are different from other meatballs in many ways. They don’t contain too many things, no egg white, no tofu, and are made of pure meat. They taste great. So how are they made?

Main ingredients : lean meat, sweet potato starch, crushed ice, salt, elastin

The lean meat is calcined into a mud-like state. Calcining requires skill. It needs to be pounded continuously for 2 hours. Do not add salt during this process! Can't stop either! The meat will be firm when pounded in this way, and the meatballs will be chewy. The machine-made ones have no taste at all. This is also the secret of why handmade meatballs are delicious.

Then stir and beat until smooth. At this time, add salt, sweet potato starch, ice, and elastin. Continue stirring and beating until it becomes sticky. Then you can squeeze it into meatballs. Knead the meat sauce in the palm of your hand and squeeze it out from the base of your thumb and put it into 40-50 degree water. Maintain this temperature and take out the meatballs when they float up.