Meat ball (zhen zhu wan zi )

Meat ball

Introduction:

Production steps:

Step 1: wash the glutinous rice, soak it in water for 3 hours, and soak it thoroughly

Step 2: soak the glutinous rice and drain it

Step 3: peel the pork, cut the ginger into pieces, mix it with the pork and beat it into meat by hand

Step 4: add egg white, steamed fish, soy sauce, salt, chicken essence and Shaoxing wine to the meat stuffing, stir evenly, add appropriate amount of broth one by one, stir clockwise, and stir vigorously

Step 5: knead the meat stuffing into meatballs of moderate size

Step 6: roll the meatballs on the glutinous rice to make the surface of the meatballs coated with glutinous rice

Step 7: tuck the meatballs in the palm of your hand, make the glutinous rice on the surface of the meatballs compact inside the meatballs, put them into the steamer of SAIC and steam for 20 minutes

Step 8: turn off the heat, stew the Pearl Balls in the pot, steam for 2 minutes

Materials required:

Pork: 300g

Glutinous rice: 50g

Egg white: one

Chicken essence: 2G

White pepper: a little

Salt: 6 g

Steamed fish and soy sauce: a little

Ginger: a little

Shaojiu: 2 ml

Precautions: 1. Meatballs are easy to be cooked, glutinous rice must be soaked in advance, so it is easy to be steamed. 2. Pearl meatballs should not be too big, too big is easy to evaporate. 3. Pork stuffing must be full of water, stir hard. 4. The glutinous rice on the surface of Meatballs need not be covered, the volume of steamed glutinous rice will expand, and the rice will leave some gaps when touching, so the finished product is better. 5. The meatballs with glutinous rice must be in hand Pearl ball is just in time, don't rush out of the pot, empty steam, rice is more crystal

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhen Zhu Wan Zi