1 The problem of fried meatballs sticking together when placed in the pan - the oil temperature must be controlled to 40 to 50% hot. When placing the meatballs, wait for a while and wait until the skin of the meatballs is fried hard before placing the second one. By analogy, do not put in many meatballs quickly;

2 The problem of putting eggs in the meatball fillings - mainly to promote the ball formation, which also slightly improves the taste;

3 The problem of foaming ——First, try to use rapeseed oil and salad oil, olive oil is the best, and avoid using peanut oil; second, use cooked oil. Before frying the meatballs, use a dry pan to dry-bake the oil for frying for a while until it turns green. Smoke mature oil, let it cool, and then heat it for frying; third, the oil temperature must be controlled to 40 to 50% hot. The lower the oil temperature, the more foam will form. Of course, if the oil temperature is too high, the meatballs will be easily fried; < /p>

4 There are many spices in croquettes, which are commonly used in northern families. It is recommended to use thirteen spices, or you can use pepper powder or five-spice powder. If you can mix the stuffing, use ginger juice and garlic juice (available in supermarkets) , bottled), the effect is better;

5 The amount of salt does vary from person to person. My method is to add less when adjusting the filling, then fry a ball and taste it to see if it is salty. Add a little more salt, and if it's salty, add some starch. If you cook it a lot, you will know your own taste, and you will usually know how much salt to add.