Ingredients: 1 catty of pork filling, 1 steamed bun, 1-2 eggs, salt, chicken essence, appropriate amount of thirteen spices, cooking wine, light soy sauce, appropriate amount

Appropriate amount of starch and appropriate amount of minced ginger

How to make crispy fried meatballs

Soak one steamed bun in water for a while. (The ratio of steamed buns and meat fillings: 1 steamed bun: one pound of pork filling)

Peel off the skin of the soaked steamed buns, squeeze out the water, crush them, and put them directly into the meat fillings.

Add an egg into the well-cooked meat filling, then add minced ginger, cooking wine, salt, chicken essence, thirteen spices, a little light soy sauce and other seasonings, and mix well.

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

Mix repeatedly until even and vigorous. (The meatballs can form into balls. If they are too thin, add a little starch again. If they are too soft, the fried meatballs will not be shaped.)

Heat oil in the wok until the chopsticks are put in and they are ready to bubble. . Grab a handful of meat stuffing with your left hand and make a clenched fist motion to squeeze the meat stuffing out from the tiger's mouth. Dip a little water in your right hand, cut off the extruded meatballs, round them up, and fry them in the pan. Notes: (1. Just squeeze the meatballs with your left hand, and cut the meatballs and round them with your right hand. The water is to make the meat non-sticky and make it easier to round. But don’t get too much water, as it will easily splash when you put it in the pot. If there are oily spots, be careful to scald them^_^2. When the meatballs are put into the pot, slide them in slowly from the edge of the pot to avoid being burned by oily oily pieces^_^)

Put the meatballs into the pot one by one and fry until golden brown. Then put them all in the pan and fry them all again. (Fry again, the meatballs will spit out oil, not greasy, and crispier. Fry over medium-low heat, pay attention to the heat.)