The key point lies in the crushed fatty meat that Lin Chen intentionally added!
The chicken meatballs are made from pure lean meat, and since chicken itself has little fat, the resulting meatballs clearly have a different texture compared to the pork meatballs that have a mix of fat and lean meat.
He took a tentative bite, and his eyes lit up.
Indeed!
As soon as his teeth touched the meatball, before he could even apply pressure, he felt the pork meatball silently split in half.
The overall texture of the meatball was nothing like pork; instead, it was as tender and soft as fish, melting directly with a gentle press of the tongue.
Strangely, he didn't perceive any greasiness; only the rich aroma of pork lingered in his mouth.
Unconvinced, he held the remaining half of the meatball up to his eyes for a closer inspection.
Clearly, there were many visible fatty granules, but why was there no greasy feeling when it was eaten?
What is the principle behind this?
