Dry fried meatballs are golden in color, tender outside and salty inside. Ingredients: pork belly, eggs, salt, monosodium glutamate, cooking wine, soy sauce, pepper, starch, salad oil, onion and ginger. Practice: 1 Chop the washed pork belly into a paste. 2 onion and ginger are cut into sections for use; 3. Put the chopped onion ginger into a bowl, add a proper amount of water and squeeze it into onion Jiang Shui by hand; 4. Add various seasonings to the meat sauce; 5. Add the prepared onion Jiang Shui to the meat sauce; 6 add egg white to the meat stuffing; 7 Fully stir to thicken the meat stuffing, so that the meatballs are thick enough; 8 Heat the oil, put it into the squeezed meatballs and start frying. When the meatballs are fried to golden brown, they can be taken out and the oil can be returned once they are all fried.