How to fry meatballs delicious?

Inputs used: pork plum blossom meat about 400 grams, 1 egg, steamed bread 1/2

Seasoning used: salt, soy sauce, cooking wine, white pepper, corn starch, vegetable oil, ginger

Making Steps:

1, fried meatballs to choose the pork plum blossom meat, the meat is tender and a little bit of fat, the fried meatballs out of the texture of the better, will be Plum blossom meat with a knife into the meat filling, if you are too much trouble, you can use the machine to get it done.

2, prepare a steamed bun, generally about 500 grams of pork filling, put half a steamed bun, the northern steamed buns are slightly larger, if small, put the whole steamed bun.

3, the steamed buns with a knife chopped, or hand rubbed.

4, put the pork filling into a pot, add a little white pepper, ginger, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, moderate salt, then add 1 egg white and chopped steamed buns.

5: Then add about 3 tablespoons of cornstarch and stir in one direction with chopsticks, adding a little water in 2 batches and continuing to stir until it feels firm.

6: Use a spoon to scoop up some of the meat mixture, and form into balls. The balls are prepared this way in advance, so that they can be fried directly in the pot later, ensuring that they are cooked at the same time.

7, add enough vegetable oil in the pot, boil to 6% heat, into the balls of medium heat on low heat frying, to shake the pot from time to time, so that the balls are evenly heated. Frying balls do not too much fire, to avoid the outside of the frying scorched inside is not yet cooked.

8, fried pills out, the oil temperature to some hotter, into the pills for a re-frying, so that the shell is more crispy.

Cooking tips:

1, the meat mixture mixing process to add a little water, do not add too much, the meat mixture is too thin, if not good operation.

2, the meat mixture should not be put onion, fried will be blackened to affect the appetite, add some steamed buns, the balls will be more crispy and soft, cooled and not hard.

3, and the meat mixture when stirring, stirring in one direction, so that the meatballs will not be scattered.

4, deep frying, pay attention to the fire, not too much fire, to avoid the outside of the fried inside is not cooked.