Raw materials: fresh beef brisket, sweet potato powder, water and salt.

Exercise:

1, 1 kg lean meat with 6 two powders, supplemented with water and salt. Mash the meat with a meat grinder, mix it with potato flour, pick it up and soak it. Too much powder or too little powder will affect the taste and taste of steak.

2, soaking meatballs is a technical job, you have to knead it into a uniform circle and cook it in a pot.

3. In the process of cooking meatballs, start cooking with low fire to prevent uneven cooking. When the meatballs are cooked, increase the firepower.

The meatballs just made will sink to the bottom of the pot.

With the increase of temperature, meatballs slowly emerge from the bottom of the pot. At this time, it is necessary to constantly turn the meatballs with a shovel to make the meatballs in the pot evenly heated.

Ningdu meatball is a famous dish of Han nationality in Ningdu County, Ganzhou City, Jiangxi Province, which belongs to Hakka cuisine. Ningdu County is a place where Hakkas migrate. In order to escape the war in the Central Plains, the Hakkas in Ningdu suffered from migration, yearned for peace and prosperity, longed for family reunion and enjoyed peace and harmony forever, and specially made a kind of food with outstanding local characteristics and strong festive colors, that is, round Hakka meatballs. Ningdu meatballs, pork meatballs and fish meatballs are a dish that Ningdu Hakkas must order for the New Year or every happy event, which means reunion and happiness.

Ningdu people are very particular about making meatballs. How much starch to put in the meat must be weighed. The meatballs made of too much meat are not tough enough, and the cohesiveness of minced meat is not good, which is easy to spread and not form. Usually put three or two sweet potato powders in one catty of meat. Pork is usually taken from the pig's front buttock, because the front buttock is thinner. The processing procedure is also very particular. Meat is placed in a mound of stone (a bit like a tool used by northerners to make rice cakes). People with big wooden hammers took turns to go into battle until the meat was chopped. After stacking, weigh the meat according to the previous weight and press the freshly steamed pork balls.

Mix the sweet potato powder in proportion, pour the water into the pier and mix well with the meat. Finally, scoop it up and put it in a big basin for about half an hour. You can make a fire and boil water at this time. When the water in the pot boils, one hand squeezes the meatball pulp out of the palm, and the other hand puts the meatball into the water with a spoon. To prevent the spoon from sticking to the meatballs, you can put a bowl of water in the bowl and dip it in before each meatball. When all the meatballs surface, Ningdu meatballs will be cooked.