Ingredients: 250g minced meat, 3 slices of ginger, 3 cloves of garlic, onion 1 segment, cooking wine 1 spoon, 60g of pepper water, soy sauce 1 spoon, salt1/spoon, 35g of starch and flour1spoon.

Practice steps:

1. Add100g water to Zanthoxylum bungeanum, boil and soak for one hour, then take 60g Zanthoxylum bungeanum water and let it cool for later use.

2. Add pepper water to the meat stuffing three times and stir it clockwise. Chop onion, ginger and garlic, add meat and mix well clockwise. Add a spoonful of people and take a spoonful of cooking wine. Stir clockwise. Finally, add corn starch, flour and salt. Stir evenly clockwise.

3. Pour the oil into the pot and add the meatballs with 30% heat. I dig meatballs with a spoon. You can also hit the ball with your hands left and right. Deep-fry until golden, then remove.

4. After a big fire heats the oil temperature, put the fried meatballs in and fry them again. It won't take long, about 15 seconds. The meatballs fried in this way are crisp and delicious!

02. Fried lotus root

Ingredients: 500g of pork stuffing, 400g of lotus root, 2 tablespoons of sesame oil, 1 spoon of chicken essence, appropriate amount of salt, 1 spoon of soy sauce, 4 tablespoons of soy sauce and appropriate amount of onion, ginger and garlic;

Practice steps:

1. Add 3 grams of yeast powder to flour and stir with warm water to make a paste. Let the batter stand for about 1 hour, and you can see that there are bubbles in the batter, which proves that the batter is ready. Eggs can be added to the batter (the disadvantage is that it will soften and wake up after a while), and starch can also be added to make the coupled taste more crisp. But the taste after hours is nothing, pure feeling.

2. After the batter is done, wash the lotus root, peel and pedicel it. Lotus root cutting blade, that is, a knife is not cut through, across the board. This is an ancient practice. In fact, it is enough to cut all the pieces into pieces half a centimeter thick, and then the meat stuffing can stick the lotus root pieces together.

3. When cutting lotus root slices, their two ends will be deformed or during processing. Chop them up and mix them with meat. Don't waste them.

4. Like dumpling stuffing, add minced onion, ginger and garlic, add soy sauce, add refined salt and chicken essence, add sesame oil and stir evenly in one direction.

5. Brew the seasoned meat stuffing into the lotus root slices and pinch them tightly.

6. When the coupling is almost complete, you can sit in a can of oil and burn it to 70% to 80% of the heat. It is best to heat the oil, because it is mushy on the dough, and it is easy to nest oil when the oil temperature is low. Throw the prepared couplets into the batter. Stir well, then spread the batter. Fry in a pan. Keep the oil temperature, fry until the surface of the coupling is slightly yellow, and then take out the oil control.

7. After the fire raises the oil temperature, pour the lotus root and fry it again, and the lotus root alloy will turn yellow.