What types of meatballs are there in Anjing Hotpot? How to eat them?

Modern people like to eat hot pot very much. Many people can also make hot pot soup base by themselves. 200 grams of hot pot soup base, 500 grams of water, 10 grams of salt, 10 grams of chicken essence, 20 grams of pepper, and 20 grams of green onion. Cut the coriander into sections and slice the green onion, and pour water into the pot. Add hot pot soup base, salt, green onion, chicken essence, pepper, and coriander. Bring to a boil over high heat. So what are the types of Anjing hot pot meatballs? How to eat Anjing hot pot meatballs? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What types of meatballs are there in Anjing Hotpot?

2. How to eat Anjing hot pot meatballs

3. Why are Anjing hotpot meatballs so expensive?

What types of meatballs are there in Anjing Hotpot?

1. Anjing Maruzhizun Peeing Beef Balls. The beef balls are full and even, with more meat and less fat, and are soft and chewy when eaten. They can be used in hot pot or soup to taste the unique flavor. The grilled method is very delicious. It must be grilled until golden brown, when it is the most fragrant. After thawing, deep-fry and pour the sauce on it and you can eat it. It is moist and fragrant.

2. Anjingwanzhizun Beef Tendon Balls. The beef balls have a natural color, delicate texture, smooth and chewy texture, and rich beef flavor, which will bring you a wonderful enjoyment on your taste buds. They can be used in hot pots, and they are crispy, tender and refreshing, delicious and healthy. They are delicious when grilled, and must be grilled until golden brown, when they are the most fragrant.

3. A large family pack of peeing meatballs. Suitable for hot pot, fresh and juicy, you can't stop eating. This beef ball is made of high-quality beef, with delicate and tender meat, rich nutrition, and traditional hand-beaten. It has a full and firm taste, tender and chewy, suitable for a variety of cooking methods, and very delicious.

4. Marunozun fish roe bun. Anjing Marunozun fish roe bun has a crispy and tender skin, and is filled with fresh and fragrant fish roe. It is rich in fragrance, chewy and bursting in the mouth. It has an authentic taste and can be eaten in hot pot or steamed!

5. Boxed Maruzhizun Shrimp Paste. The ingredient list of this shrimp paste says shrimp meat, and the shrimp meat content is more than 90%. It is best to thaw it in the refrigerator before eating, which is better than thawing it at room temperature. The place of origin is Zhangzhou, Fujian. It tastes very fresh and fragrant, and is very good for hot pot.

How to eat Anjing hot pot meatballs

Go to the supermarket to buy 200 grams of hot pot meatballs, or the vegetable market. The hot pot meatballs are placed in the freezer, so you need to thaw them after buying them. Prepare chopped peppers and light soy sauce. You can buy canned chopped peppers.

Cut the thawed meatballs into slices. When buying meatballs, do not buy those with fillings, such as the bursting beef meatballs. If you cut them and cook them, the flavor will be destroyed.

Place the cut meatballs on a plate, add appropriate amount of light soy sauce and chopped pepper, mix well, and let it sit for a while for the flavor to absorb.

Put water in the pot, place the steaming rack, put the plate in, bring to a boil over high heat, then turn to medium heat and steam for 10 minutes before serving.

Stirring the steamed meatballs with the soup before serving will make them more flavorful.

Why are Anjing hotpot meatballs so expensive?

Anjing meatballs are rich in variety, with more than 30 kinds. Basically, they have all the meatballs you have seen. Juicy fish balls, octopus balls, fish balls, stuffed fish balls, cuttlefish balls, fish tofu, mushroom meatballs, and beef balls are all their specialties, especially fish balls, which are nutritious and delicious. People who have tasted them are full of praise. The biggest difference between Anjing meatballs and other brands is that its meat is firm and elastic. After breaking it open, the meat inside is uniform, the color is consistent with the surface, and it is resistant to cooking after being put into the pot.