There is a Shandong dish called "glazed meatballs" in Shandong. Does anyone know how to do it?

Shandong cuisine

In particular, this dish is like a pearl inlaid with gold and jade. It is exquisite, round and pearl-like, golden in color, crisp and sweet, and never tires of eating it.

raw material

150g refined flour. 50g egg yolk, 20g peanut oil 150g sugar and 4g essence.

manufacturing process

Stir the refined flour into a thick paste with boiling water, and stir it evenly when it is cooled to 50℃. Stir the egg yolk evenly, make it into balls with a diameter of 6 cm, fry it in 60% hot oil (about 150℃) until it floats upright, and take it out. Burn the oil to 80% heat (about 200℃), put it in the meatballs and fry them again. Take out the oil when the empty meatballs are golden yellow. Heat the wok with sesame oil to 40% heat (about 100℃), add white sugar, stir-fry until bubbling, add meatballs, stir-fry over high fire, add essence, pour into cold dishes, spread them out with chopsticks and cool them, and then put them in a conical dish.