"Pork meatballs" symbolizes the happy daily life of the group and expresses the longing for a better life. Usually when I am at home, I usually fry some vegetable meatballs, and only eat pork meatballs during the Spring Festival. It is characterized by being caramelized and crispy. The fried meatballs can be eaten independently while they are hot. They can be used to make meatball soup, steamed meatballs, stewed vegetables, sweet and sour meatballs, etc. Here we call pork meatballs "small crispy meat bowls". They are made into a ring shape, and can also be beaten into pot cakes. When steamed and cooked, the meatballs are called "small crispy meatballs". Fried meatballs.

Food: 500 grams of pork belly, 1000 grams of wheat flour, 500 grams of tapioca starch, 1 leftover cold steamed bun, minced ginger and garlic, 2 eggs, appropriate amount of allspice, appropriate amount of peppercorns, salt, cold water Appropriate, vegetable oil. Process 1: Chop the pork belly into minced pork and put it into a basin to set aside. Take the remaining cold steamed buns and rub them aside, knead them into steamed bun residue and set aside. Process 2: Put the steamed bun residue, eggs, wheat flour, tapioca starch, salt, five-spice powder, peppercorns, and minced ginger and garlic together, add an appropriate amount of cold water, and stir vigorously with your hands along the direction of the hand to add the filling to the dumplings.

Process 3: Add some oil to the pot and heat it until it is 50% hot. Use your palms to squeeze the meatballs into the meatballs. Fry the meatballs until the surface of the meatballs fades and takes shape. Pick them up. It is best to put all the meatballs into the pot and fry them again. Remove until golden brown. The criteria for delicious fried meatballs are that they are crispy on the outside and tender on the inside, with a strong meaty flavor. The minimum requirement is that the meatballs must not fall apart. The main purpose of adding starch is to increase the stickiness of the meatballs and make them stick together for a longer time. Secondly, the internal structure of starch can help the dumpling filling to lock in the juice and moisture, so that it can be melted when the oil is heated to the outside. Make the surface of the meatballs more crispy.

Therefore, using tapioca starch is more in line with everyone’s requirements for fried meatballs to be crispy on the outside and tender on the inside. Wheat flour contains more cereal proteins, which have a supporting role in the batter, so they are fried vegetarian. After adding wheat flour to the meatballs, it is easy to develop a harder and crisper taste. If you just like the fried meatballs to be chewier and the shell to be harder and crispier, you can use wheat flour. When the oil temperature is above 190 degrees, return the meatballs to the pan and fry until the surface is crispy and the color is a little golden, about 20 to 30 seconds, then drain the pan and place on a plate. (Note: The temperature should be stable during frying) You have a fried meatball that is crispy on the outside and tender on the inside. If you want the outside to be crispier, you can fry it again.