2. Chop the mutton into minced meat (3 parts of fat and 7 parts of lean meat).

3. The meat stuffing should be slowly added to the water.

4. After adding water, keep stirring in one direction with chopsticks, and finally let it stand for a while, so that the meat can fully absorb water and the excess water can be poured out.

5. Add Jiang Mo, salt, monosodium glutamate, white pepper, cooking wine, sesame oil and a little starch to the meat stuffing.

6. Stir well.

7. Brush a layer of vegetable oil on the plate, squeeze the meat into meatballs and put them on the plate, so it's easy to fry. Otherwise, while squeezing meatballs, fry them. The first one is fried, but the meatballs at the back are not fried yet.

8, hot pot cold oil, 80% hot ball.

9. Fry until the meatballs are shaped and picked up.

10, reheat the oil, pat the meatballs with a spoon, pat off the oil and eat the meatballs.

1 1, fry until the balls float and pick them up.

12, the oil is hot, and the color of meatballs and fried meatballs is tender outside.

13, just picked it up and drained it.