It's a real Beijing fried ball

There's plenty of meat, most meatballs come out of the memory. But the good ones are the fried ones in Kyoto. They don't make a lot of balls in Shanghai, either like a lion's head, or with greasy noodles and lazy meatloaf, and that's what they do. I'm not from Beijing, so I don't know much about fried pills, and I don't think once ate fried pills is a good place to eat. The only drawback of my dry-dry pills today is that old Beijing's taste and taste is that they are not round enough and they are not too old, but the brittle of the skin is already feeling, and all the points I have to say here are almost zero. Of course, meat is the best thing to use, but I think it's a little bit less of a complication, and it's a little bit more fat, and it's a little bit more fat, so don't be greedy, all the meat is less fat and tasteless. Go to the skin, have a thick compost on the thin meat, remove it, cut the fat meat into small particles and hit the mixer for five or six seconds. Of course, you have time to cut it with a knife. I like to use tools, so it's simple. It's easy to lay onions in the bowls, pour some onions of ginger, don't put wine, especially when it's hot and sour, and it's easy enough to do onions. It's easy to cut onions of ginger. It's just a little bit of ginger. It's good to be in the water. Add a proper amount of salt to the meatbasket, a little sugar, a little spicy, a little chicken powder, and a little white pepper. There's also a very important flavour, soy sauce, half a spoon, which smells like old Beijing, but not too much sauce, or it'll blow out black, so the meatballs will be finished. The key to making a good pill is to mix it down in one direction and then grab the meat and hit it hard, hit it hard. Important thing to say three times. In the old Beijing practice, a full hour of blowballs, I don't have that much time, I've had about 20 minutes, I've had meat in shape, I look more fat, I'm very sticky, I've been in the fridge for two hours, I can't easily lose my meatballs when they're frozen, and I'll be oily in the fried balls. It's corn starch. Don't get it wrong. Only corn starch gets hard when it blows. That's the point. With corn starch, five or six minutes after the fall, there are only fried balls left. The boiler is open, the fried balls are not fried balls, so the oil is so much more that it can at least drown the balls, then heat up to 60% heat and turn into a small fire. Put some water on your hands, squeeze out the balls with the left hand's mouth, pick up the fingernails on your right thumb, put one in the oil pan and do another. It's gonna make all the pills boil, blow them up to the skin a little bit of gold, pull them out, put them up high and blow them up again. The fried pills can be eaten with pepper salt or with the hot hot pepper sauce that's now popular, of course the old ones will eat nothing. If you bite the balls down and there's a little meatball in the shell, congratulations. You did it, at least better than I did。