Appropriate amount of starch and Jiang Mo.
Method for making crispy fried meatballs
A steamed bread, soak in water for a while. (The ratio of steamed bread to meat stuffing is 1 steamed bread: a catty of pork stuffing)
Peel the soaked steamed bread, squeeze it dry, crush it, and grab it directly into the meat stuffing.
Add an egg to minced meat, then add Jiang Mo, cooking wine, salt, chicken essence, thirteen spices and a little soy sauce, and stir well.
After stirring evenly, add appropriate amount of starch and stir evenly.
Stir evenly and vigorously. The degree to which meatballs can agglomerate. If it is too thin, add a little starch. If they are too soft, they won't form meatballs. )
Heat oil in the wok, and the chopsticks can be fried by bubbling. Grab a handful of minced meat with your left hand, make a fist gesture and squeeze the minced meat out of the tiger's mouth. Dip your right hand in a little water, cut out the extruded meatballs, round them, and fry them in a pot. Precautions: (1, just squeeze the meatballs with your left hand, and cut the meatballs with your right hand and round them. The purpose of dipping in water is to make the meat not stick to your hands and become round easily. But don't use too much water, it's easy to leak oil on the pot, so be careful not to burn it. Slide the meatballs in slowly from the side of the pot when you serve them, so as to avoid oil splashing and scalding _)