Information: 1 catty of pork filling, 1 steamed bun, 1-2 eggs, salt, chicken essence, thirteen spices in moderation, cooking wine, soy sauce, in moderation

Starch in moderation , ginger in moderation

Crispy fried meatballs practice

Buns a steamed buns, soaked in water for a while. (Steamed buns and meat filling ratio 1 steamed buns: a pound of pork filling)

Soaked steamed buns peeled off the skin, squeeze out the water, pinch rotten, directly into the meat filling.

Add an egg to the meat mixture, then add ginger, cooking wine, salt, chicken essence, thirteen spices, a little soy sauce and other seasonings, mix well.

After mixing well, add appropriate amount of cornstarch and mix well.

Repeatedly stir well, on the strength, can be. (Marbles can be formed into a ball to the extent that if too thin to add a little starch again, too soft to fry the balls are not shaped.)

Hot oil in the frying pan, chopsticks put in bubbles can be fried. Left hand grab a handful of meat mixture, make a clenched fist movement, so that the meat mixture from the tiger's mouth to squeeze out. Dip your right hand in a little water, cut off the meatballs, make them round and deep fry them. Note: (1) Squeeze the meatballs with your left hand, and cut off and round the meatballs with one hand. The reason for dipping the meat in water is to keep it from sticking to your hands and to make it easier to make it round. But don't dip too much water, oh, easy to splash oil splash, be careful to scald ^_^2, the balls into the pot to slowly slide from the side of the pot, so as not to splash oil splash scald ^_^)

Pellets one by one into the pot and fry until golden brown out, and then once again all the pot can be fried again. Medium-low heat frying, pay attention to the fire.)