Next, we began to prepare the meat stuffing. We cleaned the pork belly and bought more lean meat, which is not greasy and chewy. Fat meat can taste better in it. We chopped the meat into minced meat, so we processed it first for fear of trouble, and then chopped it at home. When chopping, we add ginger slices to chop together, which can simply remove the fishy smell of meat. Chop it and put it in a big bowl for later use.
Find a small bowl, fill it with half a bowl of clear water, and soak it with spices such as pepper, star anise, fragrant leaves and cinnamon. The soaking process allows water to absorb the aroma and taste of these spices. We cut some chopped green onion and put it in a big bowl with the meat.
Then we prepare an egg, take the yolk away, leave the egg white and pour it into the meat, and tell you a simple method. Find a soft bottle and suck it out as soon as you open it. Pour it slowly. Everyone is free. Stir the egg whites evenly. Egg white can make the meat tender and lock the umami flavor of the meat.
We add proper amount of edible salt and cooking wine to the meat stuffing to remove the fishy smell. Cooking wine is a common seasoning to remove the fishy smell. We add a little soy sauce to stir and color, and then pour in the water we soaked in Chili, which can better remove the fishy smell of meat. Then we stir evenly in one direction.
Add a proper amount of starch to the meat stuffing, so that the meatballs can be shaped. If we have leftover steamed bread at home, it will become very strong if we leave it for many days. We add some steamed bread crumbs to it, so that we can not only suck out the oil in the meat, but also make the stuffing firm and make the meat tender and chewy.
Although this meatball doesn't need meat stuffing, we also use meat stuffing to make the meat stuffing more doughy and firm. Just rub it with your hands and hit it a few times. Then we began to boil water in the pot. First, we boiled the water, then turned down the fire. We pinched the meatballs from the bottom of our thumb with our hands and put them in the pot with a spoon.
When making meatballs, you must use a small fire to make them tender and taste better. After all the meatballs are cooked, skim off the foam floating in the pot, which is all the decomposition products in the meat. Boiled blood affects the taste and appetite, and there is a layer of foam floating on it, which no one will like.
Skim off the foam, cook for a few minutes, add one to see if it is cooked, and then add vegetables when it is cooked. You don't want to eat oily wheat, you can put small rapeseed or something. You can keep it yourself. There is no requirement. Finally, we will add some salt, rice vinegar and sesame oil, blanch the vegetables and put them in a bowl.
This vegetable ball can be said to be very simple and delicious. Meatballs are not hard, but tender and smooth without losing strength. Meatballs are also light and not greasy.