Raw bran meatballs(sheng fu rou yuan )

Method of raw bran meatballs:

Raw materials for making raw bran meatballs:

There are 500g pork leg, 250g raw bran, 12g refined salt, 7.5G monosodium glutamate, 25g Shaojiu, 25g sugar, 10g onion and ginger, and 25g wet starch.

Processing steps of raw bran meatballs:

Rub the water tendons into long strips, cut them into 50 small pieces, knead each piece into a round, chop the pork leg, add seasoning and stir them into 50 filling hearts. Then pull the water tendon round, wrap it in the meat and squeeze it tightly. Put water in the pot and bring to a boil. Add refined salt. When the meatballs are cooked, put them in the pot. But the water can't boil. Add cold water at the right time to avoid breaking the meat stuffing. When the meatballs are all floating on the water, add Shaojiu and monosodium glutamate, and then put them in the soup bowl.

The characteristics of raw bran meatball are as follows

This dish is small white ball, soft and thin skin. The meat is round, juicy and tender. Before eating, you have to bite the round thin skin to suck the marinade. It tastes sweet and salty. It is very popular among the elderly.

Raw bran meatballs

Shengbran Rouyuan is a famous local traditional dish in Jiangsu Province, belonging to the Jiangsu cuisine. This dish is small white ball, soft and thin skin. The meat is round, juicy and tender. Before eating, you have to bite the round thin skin and suck the marinade. It tastes sweet and salty. It is very popular among the elderly.

Raw materials

Pork 500 grams, raw bran (that is, water gluten) 250 grams. 12 grams of refined salt, 7.5 grams of monosodium glutamate, 25 grams of Shaojiu, 25 grams of sugar, 10 grams of onion and ginger, 25 grams of wet starch.

Production process

Rub the water tendons into long strips, cut them into 50 small pieces, knead each piece into a round, chop the pork leg, add seasoning and stir them into 50 filling hearts. Then pull the water tendon round, wrap it in the meat and squeeze it tightly. Put water in the pot and bring to a boil. Add refined salt. When the meatballs are cooked, put them in the pot. But the water can't boil. Add cold water at the right time to avoid breaking the meat stuffing. When the meatballs are all floating on the water, add Shaojiu and monosodium glutamate, and then put them in the soup bowl.

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Chinese PinYin : Sheng Fu Rou Yuan