Mushroom and Pork Balls

Overview

Do it yourself, clean and hygienic, real materials!

Tags

• home cooking
• private kitchen
• cornstarch
• dried shiitake mushrooms
• flour
• ice cubes
• pork
• fish sauce
• pepper
• salt
• water

Ingredients

Steps

1. 1 First soak the shiitake mushrooms (weigh 2 taels of dry ones, less will not be fragrant). I forgot to take a photo today, so I used the previous picture ~ the amount is a bit small

   

2. 2 Buy pork belly as thick as possible. I bought 3.5 pounds. Peel it, wash it and filter the water.

   

3. 3 Peel the butt meat, wash and drain the water. Mainly use its lean meat. I bought 5 pounds of it today

   

4. 4 Start to remove the tendons of the arm meat. It’s okay not to remove the muscles, but the taste will be worse

   

5. 5 Cut the meat with all the tendons removed into two equal portions, both fat and lean (because the meat grinder cannot afford four pounds at a time). You can adjust it according to your own situation

   

6. 6 Just cut the meat into large pieces, too little is not good and will affect the quality of the meat.

   

7. 7 The meat (only 6 pounds left after processing) is divided into two parts. The fat-to-lean ratio in each part is about 3:7 for the best taste. The same goes for other ingredients (divided into two parts). The amount I made is a bit large. You can make half the amount instead of dividing it into two portions

   

8. 8 Pour a portion of meat into a meat grinder (the meat grinder is not mine, go to someone else's), add mushrooms, salt, fish sauce, pepper (preferably freshly twisted with peppercorns, which is more fragrant), flour, cornstarch, and ice

   

9. 9 Beat into puree and pour into a clean basin

   

10. 10 Find a large pot, pour half of the water into it, bring it to a boil, stop the heat (in fact, let the temperature drop a little), then squeeze the meatballs in, as shown in the picture, use a spoon to pour the meatballs into the pot with your hands

    

11. 11 Pack the meatballs into a pot of noodles (make sure each one is soaked in water), cover the lid, turn on a small fire, and keep the water temperature at about 80 to 90 degrees for about 10 to 15 minutes (depending on the size of the meatballs). The color of the cooked meatballs will turn white, and you can taste one. If you are worried, you can turn up the heat after soaking the meatballs for 10 minutes and bring to a boil. The shape will not change, but the taste will be lost, and the umami flavor will be lost in the soup.

    

12. 12 After confirming that it is cooked, you can use a fishing net to pick it up, place it in a flat wide container and let it cool to allow the heat to dissipate as quickly as possible. You can use a fan to blow it, otherwise you will sweat!

    

13. 13 It’s time to eat!