You need to use starch and eggs, they both work to prevent the meatballs from falling apart, and also make the meat more tender, the steps are as follows-

Preparation of ingredients: 1,000 grams of pork puree, 6 eggs

Preparation of auxiliary ingredients: a small amount of ginger, a small amount of green onion, 9 grams of table salt, 1 teaspoon of cooking wine, white pepper, 30 grams of cornstarch, oyster sauce 10 grams

1, ginger ginger juice, scallions cut into pieces, put 9 grams of salt, oyster sauce 10 grams, pepper 3 grams, 6 eggs, 30 grams of cornstarch, 10 grams of cooking wine, together with the clockwise direction of the mixing on the strength.

2, stirring to about 2 minutes to add 30 ml of water, continue to stir clockwise, about 3/4 minutes;

3, pour half a bowl of water, put two spoons of cornstarch, ready for a small spoon standby (later you need to use a small spoon to dig the meat puree to the frying pan, the spoon every time you dig, you need to put into the bowl of cornstarch water, so that you can prevent the spoon to stick to the meat!

4, pour salad oil, high heat;

5, the oil temperature seventy percent, first dig a very small meatballs put in to try the temperature of the oil, pills put in the splash indicates that the temperature of the oil is more appropriate, then turn to medium heat, and quickly put the meatballs into the frying pan with a spoon one by one;

6, meatballs should be put one by one into the pan, do not use a spatula to turn over, you can with bamboo chopsticks gently scratch, to prevent meatballs stick together, first put into the color of darkening can be used to clip out of the chopsticks;

7, deep-fried meatballs oil control, out of the pot, deep-fried meatballs outside the crispy tender, cold through the refrigerator can be saved for a week, can be used to make braised meatballs, you can also do the soup when you put it in;

8, the finished product.