Skinless pork belly 2000g Dry vermicelli 2000g
Old ginger 150g Scallions 100g
Salt 40g Sweet potato starch 500g
Old soy sauce A little Pepper powder Appropriate amount
MSG Appropriate amount Broth Appropriate amount
Black fungus Appropriate amount Cooking wine A little
How to make vermicelli balls Illustration of how to make vermicelli balls, a must-have northern New Year dish 1

Step 1

Chop the skinless pork belly into meat filling, add a little cooking wine and appropriate amount of water, and stir until it is thick. Illustration of how to make vermicelli balls, a must-have northern New Year dish 2

Step 2

Cook and chop dry vermicelli Illustration of how to make vermicelli balls, a must-have northern New Year dish 3

Step 3

Soak the black fungus, wash and mince it, mince the ginger, and chop the green onion into small pieces. Illustration of how to make vermicelli balls, a must-have northern New Year dish 4

Step 4

Put the above main ingredients together, add a little dark soy sauce, an appropriate amount of salt, monosodium glutamate, pepper powder, and sweet potato starch. Add the broth while stirring, so that the filling is not dry or loose.Illustration of how to make vermicelli balls, a must-have northern New Year dish 5

Step 5

Prepare a wet steaming cloth on the steamer pad and start to form the meatballs. The size of the meatballs should be held loosely with one hand. Do not hold the meatballs too solid, otherwise they will not be easily steamed and the taste will not be good. Place the good meatballs on the prepared steamer. Don't worry about being too dense. After steaming, gently break them apart. Illustration of how to make vermicelli balls, a must-have northern New Year dish 6

Step 6

Pour enough water into a large steamer, add the meatballs, turn on high heat and steam for fifteen minutes. Illustration of how to make vermicelli balls, a must-have northern New Year dish 7

Step 7

Out of the pan, perfect! Cooking tips for vermicelli meatballs

The secret to delicious meatballs is to use pork belly with vermicelli instead of lean meat, which will make the meatballs taste more fragrant and glutinous, and use sweet potato starch instead of potato or corn starch, which will make the meatballs more elastic and less chewy. Thick, 3 using broth instead of water will make several ingredients blend together better!