Preparation materials: beef paste 1 000g, 6 eggs, a small amount of ginger, an appropriate amount of shallots, 9g of salt, cooking wine1teaspoon, an appropriate amount of white pepper, 30g of potato starch, and oyster sauce10g.
First, prepare all the materials.
Second, ginger is made into ginger juice, onion is cut into sections, salt, pepper, eggs, corn starch and cooking wine are added, and they are stirred clockwise together.
Third, stir for about 2 minutes, add 30 ml of water, and continue to stir clockwise for about 3/4 minutes.
Fourth, pour half a bowl of water and add two spoonfuls of starch.
5. Pour in salad oil and heat it on high fire.
Sixth, when the oil temperature is about seven minutes hot, first get a very small meatball and put it in to try the oil temperature. When the meatball is put in and splashed, it means that the oil temperature is very suitable.
Seven, the meatballs should be put in one by one along the side of the pot. Don't turn them over with a spatula. You can gently row them with bamboo chopsticks to prevent the meatballs from sticking together.
Eight, the fried meatballs are controlled by oil, and they can be taken out of the pot!