Hand-made meatballs - corn and pork balls

Overview

How to cook Hand-made meatballs - corn and pork balls at home

Prepare the required main ingredients and ingredients
Add the required amount of salt, chicken powder, sugar, soy sauce, black pepper, salt and pepper, and water in sequence, then stir evenly until the sugar is completely dissolved
Sift cornstarch
Sift corn flour
Mix cornstarch and cornstarch
Sieve the mixed powder again
Slowly add the sifted flour into the prepared sauce
Stir thoroughly
Fresh pork is minced into mince and meat hammer is prepared
Hammer the ground pork into a fine paste so that the fat and lean meat are completely blended
Slowly add half of the prepared slurry
Grasp the meat paste clockwise
Grab the minced meat
Beat the meat into the bowl vigorously, repeat this action until the meat paste becomes sticky, then add the other half of the batter, continue to grasp it clockwise, and then continue to beat until the consistency becomes sticky
Add sesame oil, egg white, and chives to the beaten meat paste
Add corn kernels again. If you don’t eat corn, skip this step
Cover with plastic wrap and refrigerate for 2 hours
Wear gloves, grab a small ball of meat, squeeze it gently, then squeeze out a 2.5cm diameter ball between your index finger and thumb, gently scoop it down with a spoon and place it on a clean empty plate until all the meat is squeezed out
Bring a large amount of water to a boil in a pot, then add the squeezed meatballs one by one
Cook until the meatballs surface and take them out