I believe many people like to eat dry fried beef balls, but when it comes to how to cook them themselves, some people get bored. In fact, delicious dry fried beef balls can be finished at any time after you master the basic skills, and the beef balls are high in nutritional value, dry, fragrant and delicious.

First, the production materials of dry fried beef balls:

Ingredients: 500g beef (lean meat).

Accessories: 50 grams of starch (peas)

Seasoning: 50g peanut oil, 5g onion, 4g ginger, 4g soy sauce, 3g salt, 3g cooking wine, 2g monosodium glutamate and 2g pepper.

Characteristics of dry fried beef balls;

1. Put the beef stuffing into a pot, add soy sauce, refined salt, cooking wine, monosodium glutamate, pepper, minced onion and ginger and wet starch, and stir until the meat stuffing is thick and smooth.

2. Heat a wok, pour in peanut oil, when it is 60% hot, add the pressed beef balls, fry for a while on medium heat, then fry on high heat until the outer layer is crisp and golden, take out, control the oil and put on a plate.

Second, the detailed steps of dry fried beef balls

1. Put the beef stuffing into a pot, add soy sauce, refined salt, cooking wine, monosodium glutamate, pepper, minced onion and ginger and wet starch, and stir until the meat stuffing is thick and smooth.

2. Heat a wok, pour in peanut oil, when it is 60% hot, add the pressed beef balls, fry for a while on medium heat, then fry on high heat until the outer layer is crisp and golden, take out, control the oil and put on a plate.