Basically, the process is 1. Prepare an appropriate amount of eggs in advance, first put them in a clean bowl, add a spoonful of edible salt and an appropriate amount of cold water, and clean the quail egg shell. Boil water in the pot, add proper amount of edible salt, or pour in white rice vinegar, then put the washed eggs in the pot, cover them, and cook the quail eggs with high fire. It's cooked. It's too cold to put the eggs in cold water.
2. Prepare a carrot in advance, first clean the carrot with warm water, and peel the carrot neatly with a peeling knife when draining water. Then, put the carrot on the slate, cut off the head and tail, and cut it into two parts. Then, cut a small piece of carrot into thin slices, then into filaments, and finally into dices. Put diced carrots into a dish and set aside.
3. Take a Pleurotus ostreatus, cut off its roots first, and then put it in water and wash it by hand. Then, put the drained Pleurotus ostreatus on the slate, take down the kitchen knife, slice it first, and then slice it with a knife. After cutting, put the diced mushrooms into a plate for later use.
4. Prepare two or three green onions in advance, wash them by hand with warm water first, then take them out and drain them. Then, put the green onions on the slate. First, cut off the roots of green onions with a kitchen knife, and then cut the rest into onion segments. After cutting, put the onion segments on a plate for later use.
5. Prepare a small piece of raw pork in advance, wash the surface with warm water first, and cut the raw pork into pieces when draining water. Then, put a small piece of raw pork into the wall-breaking machine, cover it and make it into pork paste. Then take a number of fresh shrimps and cut them repeatedly with a kitchen knife until they are chopped. Put the prepared pork sauce and shrimp sauce into a plate for later use.
6. Put diced carrots, diced mushrooms and scallions into a dish with pork sauce and stir well with chopsticks. Then, put a clean raw egg in it, then pour in a spoonful of edible salt and a proper amount of white pepper, and then pour in some sesame oil, and stir it evenly with chopsticks so that all the ingredients are fully mixed.
7. Prepare some fried chicken powder. If you don't have bread crumbs at home, you can tear the dry steamed bread into small pieces and put it in the wall breaker to powder. Then, pour the fried chicken powder or steamed bread powder into the stuffing and stir it evenly again. At this time, the eggs are cold, so peel them off and put them on a clean plate for later use.
8. Grab a handful of dumpling stuffing by hand, put it in the palm of your hand and knead it into a ball. Then gently press out a hole by hand, wrap the eggs in it, and then make balls and put them on a plate for later use. That's it. Make all the stuffing in the bowl into meatballs and put them on a plate for later use.
9. Put a proper amount of vegetable oil in the pot and heat it on low heat. When the temperature is 50% hot, put the meatballs in boiling oil and cook them. After frying, you can stir them to make them symmetrical when heated. When frying for 3 minutes, pick up the meatballs and put them on the plate. When the temperature rises to 70% heat, pour the meatballs into the pot again and fry them again.
10. The frying time should not be long, and it should be continuously stirred with a colander. When the surface of the meatballs is fried to yellow and crisp, they can be picked up, oiled and put on a plate. A delicious meatball is finished. It tastes crisp and fragrant. Take a quick look!