The practice of dry frying meatballs in old Beijing

Dry fried meatballs are traditional dishes in old Beijing. Suitable for winter consumption.

Dry fried meatball ingredients; The main ingredients are lean pork 300g, steamed bread 1, horseshoe 50g, sesame oil, salt, onion, ginger, spiced powder, soy sauce and chicken essence. Step 1. Prepare the ingredients used. 2. Peel and chop ginger. 3. Chop the green onions and soak them in water for 5 minutes. 4. The steamed bread is soaked in water. 5. Peel the water chestnut and mash it. 6. Add Jiang Mo, spiced powder, sesame oil, chicken essence and salt into the meat stuffing and mix well. 7. Add an appropriate amount of onion water and stir in one direction. 8. Add minced meat into chopped horseshoes and stir well. 9. Squeeze out the steamed bread and add it to the meat stuffing. 10. Continue to stir evenly in one direction. 1 1. Pour the oil into the pot and heat it to 60% heat. Make the meat into small balls and put them in the oil pan in turn. 12. When all the meatballs are put into the pot, fry them until they are solidified and take them out. 13. Reheat the oil in the pot. When it is 70% hot, pour all the meatballs into the pot and fry them again. 14. Fry to bordeaux, take out, drain the oil and serve. Tips 1。 To copy meatballs, the oil temperature should be controlled at 6-70% heat. If the oil temperature is too high, the skin is burnt, the inside is not ripe, and the oil temperature is too low, the meatballs are not well formed and fragile.