Steamed meatballs
Overview
Meatballs - a well-known home-cooked dish. There are various cooking methods and each has its own flavor. Steamed meatballs retain their original flavor, are salty and delicious, and are more suitable for hot summer days.
Tags
Ingredients
Steps
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Prepare pork filling. Add an appropriate amount of rice wine, add water in batches and beat evenly. Each time the water is completely absorbed, add the next one so that the meat filling absorbs enough water and expands in volume. Add an appropriate amount of ginger powder, 2 tablespoons of light soy sauce, beat vigorously in the same direction until it becomes gelatinous, add salt to taste, add 2 tablespoons of cooked salad oil, an appropriate amount of chopped green onion, and 1 teaspoon of sesame oil and stir evenly.
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Place the meat filling in the refrigerator to chill slightly for easier handling.
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Use a spoon to take an appropriate amount of meat filling and place it in the palm of your hand, and shape it into a round shape.
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Use a spoon to scrape up the meatballs and pound them into the palm of your hand. Beat them a few more times to make the meatballs firm.
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Place the prepared meatballs on a plate with a clear space, place two slices of ginger, and add two tablespoons of cold water.
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Boil the water in the pot, put the steaming rack in, and place the plate on the steaming rack. Cover the pot and steam over high heat for ten minutes.
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Steamed meatballs, remove ginger slices.
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Add 1 tsp of starch to appropriate amount of water to make water starch for thickening.
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Pour the soup for steaming meatballs into the pot, add starch water and cook until thick.
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Pour the cooked soup over the meatballs, sprinkle with chopped green onion, and serve.
