material

200 grams of pork stuffing, eggs 1 piece. Seasoning oil 100g (about 50g), Jiu Shao, sweet noodle sauce, a little onion, Jiang Shui, refined salt, monosodium glutamate and five-spice powder, a little starch and a little pepper and salt.

working methods

1. Put the meat stuffing into a bowl, add Shaoxing wine, onion, Jiang Shui and eggs, stir well, then add sweet noodle sauce, refined salt, monosodium glutamate and five-spice powder, and finally add a proper amount of starch to make a thick stuffing for later use.

2. Heat the oil pan to 40% heat, squeeze the prepared meat stuffing into balls one by one, fry until half cooked, and take out. When the oil temperature rises to 70%, put it in oil and fry it until cooked. When they turn golden yellow, take out the oil, put it on a plate and season with pepper and salt.

Material replacement

When the meat stuffing is replaced by tofu, the flour is less and it becomes fried tofu balls.

Taste change

When salt and pepper are replaced with tomato juice, it is called dry fried tomato balls.