Page 17 - hakka

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捶圆

Pounded Meat Balls

■ 主料 ■ Main Ingredients
后腿肉 1000克 1000 grams pork hind leg meat
梅条肉 1000克 1000 grams pork belly strips

■ 辅料 ■ Auxiliary Ingredients
冰块 500克 500 grams ice cubes

■ 调料 ■ Seasonings
食盐 40克 40 grams salt
木薯粉 120克 120 grams tapioca starch

■ 制作流程 ■ Method
1. 主料切小块，加辅料和调料，一起放入肉丸搅拌 1. Cut the main ingredients into small pieces, then com-
机搅成肉胶。 bine them with the auxiliary ingredients and season-
2. 水烧至80℃，转小火。左手握住肉泥，从虎口挤 ings in a meat grinder to blend into a smooth meat
出，右手用调羹舀取，出圆形肉丸并放入锅中。 paste.
用罩捞不断翻动肉丸，使其均匀受热、成型。 2. Boil the water until it reaches 80°C, then reduce to
3. 肉丸慢火煮至熟透后，捞出放在竹箅晾凉即可。 low heat. Hold the meat paste in your left hand and
squeeze it through the gap between your thumb and
■ 风味特色 index finger. Use a spoon in your right hand to scoop
劲道爽口，肉鲜味美。 the meat pastes into a round ball and place it into
the pot. Use a slotted spoon to gently turn and press
the meat balls, ensuring they roll and cook evenly,
maintaining their shape.
3. Once the meat balls are fully cooked over low heat,
remove them and place them on a bamboo rack to
cool.

■ Flavour Characteristics
Firm and chewy with a fresh and savory taste.