How to make meatballs?

Raw materials: front leg meat, steamed bread, eggs, cooking wine, ginger, salt, pepper, five-spice powder, soy sauce, corn starch and edible oil.

Production process:

1, to make meatballs, choose fat pig forelegs. Today, we cook with a catty of meat. First, we wash the pork, then cut it into pieces, and finally chop the pork into paste.

2. Take another steamed bread and peel it (don't use hot steamed bread, use cold steamed bread so as to peel it). Soak in hot water for a minute or two, and you will see that the water in the bowl is gradually decreasing and the steamed bread is slowly expanding. After the steamed bread is filled with water, wrap it in gauze and squeeze it directly into the meat stuffing.

3. After breaking the steamed bread by hand, beat an egg into it, pour some cooking wine, cut some Jiang Mo into it, add a spoonful of salt, a spoonful of pepper, a spoonful of spiced powder and a little soy sauce. Stir the meat in one direction until it is very sticky.

4. After the meat is stirred, add100g of corn starch, grasp it directly by hand until the meat is firm, or beat the meat, which will be faster. ?

5, hot pot to oil, wait until the oil in the pot is bubbled into chopsticks, you can start frying meatballs. Grab a handful of meat stuffing with your left hand and squeeze it out of the tiger's mouth, then dig it out with a spoon. It is round. Fry the meatballs in the oil pan.

6. Put the meatballs in slowly, be careful to spill oil and burn them, and fry them slowly over medium heat. When the meatballs turn golden brown, they can be taken out. After taking it out, you can put a layer of oil paper in the container, which can absorb the oil on the meatballs.