South fried meatball is a traditional snack in the south of the Yangtze River. It is a small meatball made of glutinous rice flour and meat stuffing. The skin is golden and crisp, and the stuffing is fresh and delicious. Its manufacturing process is complicated and requires multiple steps, but each step is very important. Below, I will give you a detailed introduction to the making method of Nan Jian Wan Zi.

Prepare ingredients

The ingredients needed to make South Fried meatballs are glutinous rice flour, pork stuffing, ginger, onion, salt, cooking wine, eggs, bread crumbs, oil and so on. Among them, pork stuffing should choose pork belly with fat and thin, so that the meatballs made are more delicious.

Making glutinous rice flour skin

First, mix glutinous rice flour with boiling water and knead it into dough. Then, divide the dough into small pieces and knead them into small balls. Next, flatten the small ball and roll it into thin skin. Note that the rolled skin should be as thin as possible, but not broken.

Make meat stuffing

Cut pork belly into small pieces, add Jiang Mo, chopped green onion, salt, cooking wine and other seasonings, and stir well. Then, knead the flavored meat into small balls.

Wrapped glutinous rice flour skin

Put the meatballs on the rolled glutinous rice flour skin, wrap the skin around the meatballs and knead them into small pockets. Pay attention to wrap the skin tightly when wrapping, and do not leave any gaps.

Wrap in bread crumbs

Dip the skin-wrapped meatballs in egg liquid and then wrap them with bread crumbs. Note that the crumbs should be evenly wrapped on the meatballs, leaving no gaps.

Fried meatballs

Put the breadcrumbed meatballs into the pot, pour enough oil and fry until both sides are golden and crisp.

Edible method

South fried meatballs can be eaten directly or with seasonings such as soy sauce, Chili oil and sesame sauce. It tastes delicious and is a traditional Jiangnan snack that can't be missed.