How to mix pork filling to make it delicious

Mixing pork filling with scallion ginger water, egg white, and an appropriate amount of starch can enhance its freshness and tenderness. Paired with soy sauce and sesame oil for seasoning, it is more fragrant and smooth. The key steps include selecting meat filling materials, removing fishy smell, seasoning ratio, stirring direction, and adding auxiliary materials.

1. Material selection for meat filling

Choose pork foreleg or plum blossom meat that is three parts fat and seven parts lean, with a balanced ratio of fat and lean to ensure that the filling is smooth and not greasy. Hand chopped filling has a more granular texture than machine ground meat, preserving the fiber elasticity of the meat. refrigerated fresh meat has more moisture than frozen meat, and the fascia should be removed before mixing to avoid affecting the taste.

2. Deodorization treatment

Add a small amount of Sichuan pepper water or scallion ginger water to the meat filling multiple times, and stir clockwise until completely absorbed. It is advisable to add 50 milliliters of deodorizing water for every 500 grams of meat filling, which can be combined with cooking wine to remove fishy smell. Never add raw water directly, as it may cause the filling to loosen and release water.

III. Seasoning Ratio

Basic seasoning: 500g of meat filling with 5g of salt, 10ml of light soy sauce, and 3g of white sugar for freshness. Northern flavors can be enhanced with five spice powder, while southern flavors prefer adding fish sauce to increase fragrance. Salty seasonings should be added in batches to avoid being difficult to adjust in one go.

Fourth, stirring direction

Always stir in the same direction for more than 15 minutes to create a gelatinous and sticky texture in the minced meat. Adding egg white or starch during stirring can enhance clumping and is suitable for making meatballs or pies. Mixing in the opposite direction can damage the protein structure and cause loose filling.

Fifth, Auxiliary Material Addition

Vegetable auxiliary materials such as shiitake mushrooms and water chestnuts need to be blanched and squeezed dry first to avoid water leakage affecting the shaping. Finally, mix in dried ingredients such as crushed nuts or shrimp skin to maintain a granular texture. Oil and fat seasonings such as sesame oil and cooking oil should be added before packaging to prevent them from spoiling over time.

The mixed meat filling should be refrigerated and left to stand for 30 minutes to enhance its flavor. Before packaging, a small amount can be taken to fry and taste. Pay attention to separating raw and cooked food, and clean kitchen utensils promptly after use. Pairing with seasonal vegetables such as cabbage and chives can balance the greasiness, and steaming for 15-20 minutes can maintain the tenderness of the meat. Refrigerate for no more than 24 hours, and for frozen storage, seal and package to avoid repeated thawing.