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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 Ingredient
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 ingredient 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. Heat the water to 80°C, then turn to low heat. Hold
3. 肉丸慢火煮至熟透后，捞出，放在竹箅晾凉即 the meat paste in your left hand and squeeze it
可。 through the gap between your thumb and index fin-
ger. Use a spoon in your right hand to scoop the meat
■ 风味特色 pastes into a round ball and place it into the pot. Use
劲道爽口，肉鲜味美。 a slotted spoon to continuously flip 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.

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