1. Get all the materials ready. You can buy ready-made pork paste or chop pork yourself. I cut it myself.

2. Make ginger juice, cut the onion into sections, add salt, pepper, eggs, corn starch and cooking wine, and stir clockwise.

3.

Stir for about 2 minutes, add 30 ml of water and continue to stir clockwise for about 3/4 minutes.

4.

Pour half a bowl of water, add two spoonfuls of starch, and prepare a small spoon for use. After that, you need to use a small spoon to dig the meat paste into the oil pan. Every time you dig a spoon, you need to put it in a starch bowl to avoid the spoon sticking to the meat paste.

5.

Pour in salad oil and heat it over high fire.

6.

When the oil temperature is about seven minutes hot, first put a small meatball in to test the oil temperature. When the meatballs are poured in, the oil temperature is more suitable. At this time, turn to medium heat and quickly put the meatballs into the oil pan one by one with a spoon.

7.

You should put the meatballs next to the pot one by one. Don't turn them over with a scraper. You can scratch gently with bamboo chopsticks to prevent sticking together. You can wait for the color to get darker before you clip it out with chopsticks.

8.

Fried meatballs, oil control, out of the pot! The croquettes are crispy outside and tender inside. They are very delicious. They can be kept in the refrigerator for a week. They can be used to make braised pork balls or put in soup. There are many ways to eat.