Tender meatballs(nen rou wan )

Tender meatballs

Introduction:

"Because of the chicken and a lot of water, this meatball is very tender. If the meat is finer, the meatballs will be smoother and taste better. "

Production steps:

Step 1: chop the pork and chicken and stir them together;

Step 2: add onion, ginger and egg;

Step 3: add corn starch, pepper, thirteen spices, salt and peanut oil;

Step 4: add water in several times, fully stir clockwise, this work is very arduous;

Step 5: grab the meat paste with one hand, squeeze out a ball, and then lift the meat ball with a spoon;

Step 6: Boil the water in the pot, but don't turn it over. Put the meatballs down the pot and cook them over medium low heat for a while. The meatballs will float and become ripe after a while.

Step 7: smooth meatballs

Materials required:

Pork: 400g

Chicken: 100g

Scallion: 10g

Egg: 1

Ginger: 10g

Corn starch: 20g

Peanut oil: 10g

Water: 200-250 G

Salt: 10g

Pepper: 4 g

Thirteen spices: 4G

Chicken essence: a little

Note: 1. The finer the meat, the better. It's best to use a blender. The meatballs I made are a little rough, but the meatballs I made are rough, not smooth, and the taste is much worse. 2. Water is essential for meatballs to be delicious. More water makes meatballs tender. But don't be too thin, too thin doesn't form. 3. It's important to stir. Let the meatballs stir vigorously, so that they taste elastic and tasty, but not loose.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Nen Rou Wan