First, prepare the meat stuffing. I chop the meat myself. When chopping stuffing, add a little pepper water to remove the fishy smell and enhance the fragrance. Meat stuffing should be served with minced onion, ginger and garlic. Put more onions, you can add a little cabbage to match. As the picture shows, the ratio of meat to other ingredients is one to one.

Step 2: Mix the stuffing, and add proper amount of cooking oil, eggs, thirteen spices or pepper noodles, light soy sauce, braised soy sauce, sesame oil, oil consumption, salt and raw flour (or according to personal habits).

Stir the meat evenly in one direction.

Here we go. Here are five.

Cut the calluses into three parts on average, and cut the ones that are not that big into two parts.

Line up in turn as shown in the figure, leaving a quarter on it.

Brush the rest with batter mixed with water and flour.

Prepare a clean instant noodle packaging bag, cut a small opening at the bottom, or use a paper bag from a cake shop. (My little coup (⊙o⊙) Oh)

Fill with meat ...

La la la la, this process is a bit like milking, which feels cleaner, more beautiful and more efficient than traditional hands and chopsticks (as smart as me? )

like this ...

From bottom to top? Roll up the meat!

As shown in the figure ...

Chop it into a diamond with a knife. Remember, chop, not cut?

As shown in the figure ...

I use corn oil, but I can also use edible oil such as peanut oil.

Put oil in the pot and heat it to 50% heat.

Put it in the label and fry it.

Deep-fried until the skin is golden, and the meat can be shaped.

Haha? What are you waiting for now? Let's get started. The outside is tender, the inside is crispy and fragrant, and the meat inside is fragrant but not greasy after frying, and the meat taste is fuller.

This can be kept until there is something to eat, and then fried in the oil pan until golden brown.

It's not bad to fry a meatball with extra meat and batter and some vegetables