Dry fried meatballs are a classic Shandong dish, which is not only sold in major hotels, but also often cooked by our northern families, especially on New Year's Eve. It is one of the necessary dishes, which means reunion and auspiciousness, delicious and beautiful. Then, we take an empty bowl and pour cooking wine and oyster sauce, and beat two eggs into egg liquid and pour them into minced meat! Add the prepared salt, corn flour and pepper into the minced meat and stir in the same direction! The first important thing is that when pickling, remember to foam the meat after seasoning. The second thing is to fry it twice. The first time you fry it, the second time it will be tender and smooth, and the color will be gorgeous and golden.

It's ok for vendors to directly grind the pork into minced meat, but if the meatballs they want to make are better, it's recommended to buy a piece of pork to cook at home. The meatballs made in this way are not only very delicious, but also more chewy. Put a proper amount of oil in the pot, simmer on low heat until it is 60% hot, and touch some oil on your left hand to prevent the meat from sticking to your hands. When you squeeze meatballs out of the tiger's mouth, you can rub them with your hands, shape them, and then put them into the oil pan one by one. I put less oil and need to turn it over. Deep-fry until it is 67% mature, and take it out one by one. Seven points thin. Add an egg when filling, and the meatballs made from eggs are softer and more delicate. Then add about 50 ml of water to the pork stuffing, pour it in three times and stir it in one direction to make the meatballs more tender.

The heat in the frying process is very heavy, and the meat stuffing should be three points fat and seven points thin. The point is: never stir hard, knock hard, and the meatballs eaten clockwise are chewy. The key to crispy fried meatballs is to fry them three times to make them tender inside and crisp outside. Deep-fry all the meatballs, then raise the oil temperature a little (about 190), pour in the meatballs, and take them out quickly after frying; After raising the oil temperature again, pour in the meatballs, fry them again and take them out quickly. After frying for 2 ~ 3 times, the meatballs become crispy outside and tender inside.