Accessories: eggs, mushrooms, water chestnut, onion and ginger.

Seasoning: salt, monosodium glutamate, sugar, sweet noodle sauce, soy sauce, vinegar, cooking wine, pepper and starch.

Exercise:

1. Put minced meat into a bowl according to the ratio of fat to thin of 3: 7, and stir evenly in one direction. Add an egg and stir evenly. Chop onion and ginger, soak them in clear water for a while, put them into minced meat, continue stirring, and then add minced mushrooms, minced water chestnut, soy sauce, cooking wine, sweet noodle sauce, vinegar, starch and monosodium glutamate, and put them in the refrigerator for refrigeration.

2. ignite the pot, pour in the right amount of oil, take out the meat stuffing, add salt and mix well. When the oil temperature is 60% hot, squeeze into balls and fry them in a pot. After frying until the color is golden, take it out. When the oil is 90% hot, put it in and fry it again, then take it out.

3. Dry fry the pepper in a wok for a while, take it out and press it into powder. Stir-fry the salt until it is yellow, and mix it with pepper powder to form salt and pepper. When eating croquettes, you can dip a little salt and pepper.