Ingredients: pork sauce 1000g, eggs 6g, a little ginger, a little shallot, salt 10g, cooking wine, white pepper, corn starch 30g, oyster sauce and water.

1, prepare all the materials. You can buy pork sauce ready-made or you can buy it yourself.

2. Add ginger, salt, pepper, eggs, corn starch and cooking wine to the ginger juice and onion, and stir clockwise, as shown in the figure.

3. Stir for about 2 minutes, add 30 ml of water and continue to stir clockwise for about 3/4 minutes.

4. Pour half a bowl of water, add two spoonfuls of starch, and prepare a small spoon for later use. After that, you need to dig the mud into the pot with a small spoon, and you need to put the starch in the water bowl every time. This will prevent the spoon from sticking to the meat paste.

5. Next, pour the salad oil and heat it on high fire, as shown in the figure.

6. When the oil is warm to about seven minutes, first put a small meatball into the test oil temperature, and put the meatball into the splash, indicating that the oil temperature is more appropriate. This time, turn to the fire and put the meatballs in one by one with a spoon.

7. The meatballs should be placed one by one along the edge of the pot. Don't use a scraper to rotate. You can use bamboo chopsticks to gently prevent the meatballs from sticking together. Put them in first and use chopsticks to clip them out.

8, fried meatballs control oil, out of the pot. The croquettes are crisp and tender.