How to fry mung bean noodle balls?

material

Pork stuffing, dried starch, 0.5 egg white, ginger powder, salt, vegetable oil, chopped green onion, soy sauce, cooking wine.

working methods

1. Sweet and sour sauce practice: white sweet and sour with a little soy sauce (only a few drops of more color), salt, garlic and chopped green onion, and cold water.

2. To make sweet and sour juice is to leave a little oil in the pot, put the raw materials in the bowl, and then pour out the juice when the pot is hot. It is also time to adjust the taste of the juice. When the juice is a little sticky, pour the meatballs back into the pot and wrap them in juice.

3. Mix the meat stuffing with dry starch, egg white, ginger powder, salt, chopped green onion, soy sauce and cooking wine, and add a little cold water to make the meat stuffing a little thicker, but not like dumpling stuffing.

4. put the meat stuffing in the refrigerator for 20-30 minutes, and the meatballs are easier to form. Put some oil in a small pot until it is 70% to 80% hot (that is, put a chopstick in the oil and there will be small bubbles around it). Put the meatballs made of meat into the pot and fry them until golden brown.

5. Take out the meatballs and put them on a plate with kitchen tissues.