Handmade Mushroom and Pork Balls
Overview
During every festival, we make some pork balls to bring good intentions and reunion. My family also loves to eat them. I make more every time and give some to other relatives to taste. From selecting the raw materials to processing the finished products, I often have to wait for a whole morning, because there are so many customers in the processing shop, and the production process does not take much time, but the long queue makes people anxious. The vegetable and meat market is full of people, the ground is wet and crowded, and there is the roar of the machines in the processing shop. I particularly don't like these. However, I only go there a few times a year. When my family wants to eat meatballs, they make them by hand at home. Although it is slower, the environment is comfortable and it becomes a pleasure to enjoy the process. As long as you prepare the ingredients, the process is not difficult at all.
Tags
Ingredients
Steps
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Chop the pork into fine pieces in advance. When buying the meat, ask the store to help chop it. Wash the mushrooms once or twice, then change the water and soak them until soft.
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Pick up and chop the mushrooms, and the water in which the mushrooms are soaked can be used. Peel the garlic cloves, flatten and chop into small pieces.
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Use a larger bowl to hold the chopped ingredients, add salt, fish sauce, chicken powder, and sugar.
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Add a little pepper and cooking wine and stir evenly. Finally add the starch.
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Pour in the mushroom water in batches and stir vigorously in one direction with chopsticks until the minced meat absorbs the water.
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Stirring with chopsticks is very difficult. Pour in the mushroom water again and continue stirring. It is a bit tiring. (Stirring and beating the minced meat for about 20 minutes) It is best to wear disposable gloves and stir with your hands to make it easier. Stir until the minced meat becomes a paste, then you can proceed to the next step to form a ball.
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Use a spoon to scoop up the minced meat (it should be in the shape of a meatball, the size can be determined by yourself).
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Place in a basin, spaced apart, and steam over high heat for 20 minutes.
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While steaming the meatballs, you can decorate the plate. Wash and slice the cucumbers, cut them in half and arrange them to form a small lace.
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Take out the steamed pork balls and place them in the center of the decorated plate.
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Pour the distilled water from the steamed meatballs into a small bowl, add starch, oyster sauce, and a little sesame oil to make a sauce.
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Heat the pot and cook the sauce until it thickens.
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Scoop up and pour over the meatballs.
