How do old Beijing dry fried meatballs fry full, juicy and tender?

Materials:

Pork stuffing 200g (preferably fatter) eggs 1.

Seasoning:

500g of edible oil (actual consumption is 30-50g), 2 tablespoons of cooking wine 1, 2g of salt, 2 tips1,and proper amount of starch.

Exercise:

1, stir the minced meat evenly with the unique skill 1, then add the eggs and continue to stir.

2, add tips 2, salt seasoning.

3. Finally, make meat stuffing and knead it into small balls.

4. When the oil is 40% hot, add the extruded meatballs and fry them until they are half-cooked. When the oil temperature rises to 70% hot, fry them until they are golden yellow. Take out and control the oil.