First of all, the most important thing before frying is to choose the material for the meatballs. The most commonly used meatballs here in the Northeast are pork belly. Sometimes beef belly is also available but not as good as pork. Why?

Because the pork itself contains a lot of fat, which is the fat meat we need most for fried meatballs. The meatballs we fry need to be juicy. When you bite them, delicious juice will burst out in your mouth. Here is

The key is this fat.

It can also be said in another direction. If there is no condition to buy pork belly, we can meet the meat filling we need by mixing lean meat and fat meat in a ratio of seven to three.

Then after we mix the meat, we can chop the stuffing while singing rock music. At this time, many people may ask, do we have to chop it with our hands?

Nowadays, society is progressing rapidly, people's living standards have improved, and there are many families with meat grinders in the kitchen. I would like to say here that it is best not to use a meat grinder, because when we make meatballs, we stuff the meat with it.

It should not be too thin. If it is too thin, the pork will spread out. After it is out of the pot, it will have a doughy feeling in your mouth, making people unable to feel the existence of the pork.

So we tried our best to chop it by hand and it didn’t take much time.

After the main meat filling of the croquettes is prepared, we beat an egg into the meat filling, add soy sauce, salt, chicken essence, and cooking wine that are available in every home kitchen, stir evenly with chopsticks, and marinate for ten minutes.

If you are a bit demanding on food, you can prepare a piece of tofu and mix the tofu with the marinated meat filling. This will improve the taste of the meatballs and make the food more layered and advanced.

Of course, it’s simple and convenient, and if you’re too lazy to prepare it, it’s fine if you don’t have it!

Be very careful during the cooking process of the meatballs. Do not pour all the pork meatballs into the oil pan just for convenience.

The first danger is that the hot oil may splash and burn you. The second danger is that if you are unlucky, your pot of pork meatballs will turn into two lion heads.

So we use chopsticks to put the meatballs into the oil pan one by one. We can do it clockwise or counterclockwise, but we must pay attention. We must remember the order in which we put them. Don't let one meatball be undercooked and the other one turn into black charcoal.

situation.