Let's start making, first cut a little onion slices, then cut a little ginger slices, put chopped onion and ginger into a big bowl, add pepper wine, add a spoonful of water, grab it and make one for Jiang Shui. Prepare ready-made minced meat today, add a little soy sauce, add salt to taste, sweeten white sugar and a little chicken essence. You can leave anything you don't like.

Add some pepper, 13 boxes, not too much. Have more friends, a handful of white sesame seeds, a small bowl of dried starch, onions, ginger and water. Stir with a spoon into a paste without pimples. Add the prepared starch paste to the minced meat, wash your hands and grab it evenly, and then mix it evenly. Don't stir hard with your hands.

If you work hard, the fried meatballs will not be particularly fluffy and crisp, which will affect the taste. Just mix them a little. Heat the pan and add oil. Heat the oil temperature in the pot to 40%, which is almost 120 degrees. The oil temperature should not be too low. Squeeze the meatballs out of the tiger's mouth of the left hand, pick them out with a spoon, put them in a pot, fry them until they are solidified, and stir them with a spoon to heat them evenly.

When we put the meatballs in the pot again, the oil temperature must be higher, so that the meatballs are not easy. In the process of frying meatballs, we take them out with a colander, so that the air inside is more brittle. This action can be repeated several times, the oil temperature is heated to 70%, and then the next meatball is fried, so that the skin is crisper and the taste is better. You can fry for 30 seconds, then drain the oil with a colander, and the next meatball will be taken out of the pot and put on the plate.

Today's dry-pressed meatballs are ready. They taste crunchy and have no smell at all.