Home-cooked practice of fried meatballs

Ingredients: pork stuffing (three fat and seven thin) 1000g, soy sauce 5g, soy sauce 20g, soy sauce 5g, cooking wine 15g, salt 15g, ginger powder 2g, spiced powder 2g, sugar 2g, two green onions, water 50g and corn starch 33g.

Steps:

1. Chop pork into mince or mince, add thirteen spices, ginger powder, sugar, salt, soy sauce, soy sauce and cooking wine, and mix well.

2. Chop the onion, soak it in 50g water for 10 minute, take out the onion, pour the water into the corn starch and stir it into water starch.

3. Pour the water starch into the meat stuffing and stir well. (Don't stir too much, don't stir too hard, so as not to affect the crispy taste. ).

4. When the oil pan is heated for 5 layers, squeeze the meat stuffing into meatballs and put them in the oil pan. Fry the meatballs with medium and low fire until the color is slightly dark, but don't fry them until they are brown.

5, re-frying: the fire will burn the oil to 60% heat, and the fried meatballs will be fried to golden yellow again, and then they can be taken out and drained. The shell of the re-fried meatballs is crisp and delicious to eat directly.

6, dry fried meatballs can be made more than once, frozen in the refrigerator, and baked in the oven at 200 degrees for 5 minutes when eating.