Prepare 400 grams of pork stuffing (three parts fat and seven parts thin is the best), appropriate amount of ginger, appropriate amount of onion and appropriate amount of rape. Put the sliced onion and ginger into a small bowl, then pour 20 ml of water to soak for 10 minute. Wash rape and cut it for use. Start stirring the meatball stuffing, first put a little sesame oil into the meat stuffing, and then keep stirring in one direction to make the meat stuffing more and more sticky.
Add 1 tablespoon of salt, less than half a spoonful of chicken essence, 1 tablespoon of soy sauce and half a spoonful of soy sauce to the meat stuffing in turn, and then stir evenly in one direction. Pour onion water and ginger water into the meat stuffing twice and stir evenly in one direction each time.
Add half an egg white and 2 tablespoons starch to the meat stuffing, and then stir evenly in one direction. After stirring, you can beat the meat a few times to make it more energetic. Pour the right amount of oil into the pot, and then adjust the heat to 40% to 50%. Take a proper amount of meat stuffing and put it in your hand. Squeeze a meatball out of the tiger's mouth. Put the meatballs in the pot with a spoon and fry them on low heat. Fry the meatballs until the surface is brown, float and take them out.
Pour a little base oil into the pot. When the oil is hot, add the ginger and onion that have just been soaked in water, and stir-fry until fragrant. Pour 1 tablespoon of soy sauce and 1 tablespoon of sugar into the pot, stir well and pour into 1 bowl of water. Put the meatballs in the pot and cook 1 min. Boil the rape in a pot for 30 seconds. Add half a spoonful of salt and half a spoonful of chicken essence to taste. Pour a little water starch into the pot, boil it again, turn off the fire and serve.
Pork purchasing skills
1, look at the color: the muscles of healthy pork are bright red or deep red, shiny, and the fat is milky white or pink white. The muscles of dead pork are dark red or even purple, and the fat color is abnormal.
2, look at the epidermis: healthy pork skin color is consistent, no spots or bruises. However, dead pork often has purple spots or a large dark red area, and even a lump or rash.
3. Pressing: The meat quality of healthy pork is elastic, and the sunken part can be recovered immediately after finger pressing. However, the meat quality of dead pork is inelastic and cannot be recovered after pressing, and a large amount of dark red liquid oozes out.
4. Look at viscosity: healthy pork looks slightly dry and does not touch hands, while sick pork may be sticky and the cut surface may be tofu-like.
5. Smell: The smell of healthy pork is normal fresh meat. After boiling, the soup is clear and transparent, and the oil is caked on the liquid surface, which has the smell of pork. However, the dead pork smells like blood and rancid smell, and the broth is turbid.