Dry fried meatballs

Recipe Recommendations

• eggs appropriate amount
• pepper appropriate amount
• octagonal appropriate amount
• starch appropriate amount
• salt appropriate amount
• vegetable oil appropriate amount

• salty and fresh
• fried
• half an hour
• ordinary

Steps for Dry fried meatballs

1

Meat filling with a fat-to-lean ratio of 3:7, eggs, pepper and star anise water, onion and ginger water, starch, salt, vegetable oil.

2

Add pepper water, onion and ginger water, salt, and egg white to the meat filling in portions and stir.

3

Wait until the water is fully absorbed into the meat filling, add starch; add starch and mix well, then add 2 tablespoons of vegetable oil and mix well. The mixed meat paste is relatively thin and difficult to shape. Place the meat filling in the refrigerator and chill for 30 minutes.

4

30 minutes to back pan.

5

Remove the meat paste while heating the oil and stir. After refrigeration, the meat paste becomes thicker and easier to shape.

6

When it is 50% hot, turn to medium heat and start serving meatballs.

7

Wait until the meatballs float and the skin turns slightly yellow before fishing out.

8

Heat the oil pan again, wait until the oil is green, add the meatballs before frying, wait until the skin is golden, take out and place on a plate.

9

Haha, if you break the hot meatballs one, it will be golden and crispy on the outside, and delicious and smooth on the inside.

Dry fried meatballs Make Tips

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