condiments

beef

300 grams

Eggs (of hens)

1 piece

condiments

salt

Proper amount

Light soy sauce

10g

dark soy sauce

10g

Black pepper powder

10g

Cooking wine

Proper amount

starch

20 grams

step

1. Beef stuffing is ready, peppers are soaked in water, and other ingredients are ready. It is not recommended to put chopped green onion, which will turn black and not look good when fried.

2. Add cooking wine, soy sauce, soy sauce, black pepper, eggs and salt to the beef stuffing, remove the pepper and pour it into the water. Adding 20g starch makes meatballs easier to knead.

3. Beat the meat stuffing with chopsticks or hands for about 5 minutes (you can ask your husband to help you), and the taste will rebound.

4. Squeeze the meat out of the tiger's mouth by hand, don't round it. It's more convenient when frying.

5. (This picture shows Sister Coco in Tianshan Mountain. I didn't take it myself, so I used it to gather together. Don't move in the meatball exothermic oil. After shaping, shake the pot and the balls will naturally spread out. Take it out after setting. Fry again until the color is golden.

6. Take it out, set the plate and start.

skill

1. It is recommended not to put onions. If you really like local tyrants, put a little fried chopped green onion in the pot, remove chopped green onion and pour chopped green onion oil on the meat. 2. The minced meat will be rounded in advance, and the fried products will look good. 3. Fry again and squeeze out the excess oil.