The chef taught you the trick of frying meatballs. The two ingredients should be "carefully cooked", not fishy or greasy, crisp and tender on the outside, and delicious, which is worth collecting.

"Fried meatballs" are made in a very particular way. From the selection of ingredients to the processing of meatballs, there are many procedures, such as what kind of meat is needed to fry meatballs and what is the ratio of fat to thin? How to deal with green onions and ginger correctly can better play its role and so on. The word "gourmet" is easier said than done, but it is not so easy. The practice of "deep-fried meatballs" shared by Brother Gang below comes from the practical operation of many years of work. Don't forget to pay attention to your favorite friends!

-Fried meatballs-

Prepare ingredients: 1 grams of pork stuffing (three fat and seven thin), 2 grams of green onion, 2 grams of ginger, 3 eggs, water of Chinese prickly ash, cooking wine, 1 grams of pepper, edible salt, chicken powder, corn starch and cooking oil.

Steps:

1. First, put 2g of scallion and 2g of ginger into a juicer, add a little water, squeeze out scallion water and ginger water and put them into a big bowl for later use. Chopped scallion and ginger are directly put into the meat stuffing to fry, which is easy to paste. Before frying the meatballs, the two ingredients are finely made into scallion. The meatballs made by Jiang Shui are rich in flavor. It is also feasible to add a little water to the chopped scallion and ginger at home, and the taste will be worse. I think many friends will encounter the same problem. The meatballs made at home are not fragrant and have a fishy smell. In fact, it is this reason that it will not appear after learning this method of Gang Ge.

2. put the meat stuffing (three fat and seven thin) into a container (you can choose the best pork belly and chop it into meat stuffing yourself), add a proper amount of salt, chicken powder and cooking wine, stir and beat until the meat stuffing is thick. Remember that the meat stuffing of fried meatballs should not be too big. We usually squeeze the meat stuffing into a round shape by hand before frying. Too big meat pieces will easily lose their taste. The proportion of fat and lean meat in fried meatballs is three fat and seven thin. Too fat meat fried meatballs has too much oil, and too thin meat fried meatballs are not fragrant.

3. Break the eggs into the meat stuffing, add appropriate amount of water of Chinese prickly ash aniseed, water of green onion, water of ginger and pepper, and stir again in one direction until the meat stuffing is thick and strong, then add appropriate amount of corn starch and stir well. 1 grams of meat stuffing is about 3 grams of corn starch, and pepper aniseed water can also play a role in enhancing fragrance and removing fishy smell.

4. Add an appropriate amount of cooking oil to the wok. When the oil is warm to 6%, turn off the heat and start to eat the meatballs. One of the essentials of fried meatballs is that the oil pan stays away from the fire. If the meatballs fried from the oil pan are tasteless, it may be that the master is testing the apprentice's skill proficiency. The oil temperature of 6% is about 18 degrees. If the oil temperature is too low, the meatballs are easy to stick, so everyone should pay attention to controlling the oil temperature when making meatballs.

5. After the meatballs are fried thoroughly, raise the oil temperature to 7%, fry the fried meatballs for 3 seconds, and then take them out. The purpose is to make the skin of meatballs more crisp.

Tips:

1. The ratio of fat to thin of fried meatballs is 3:7.

2. Green onions and ginger must be made into green onion water and ginger water, and cannot be directly chopped and mixed with minced meat for use.

3. It takes three times to make meatballs, the first time to season them, the second time to add eggs, green onions, ginger water and Chinese prickly ash, and the third time to add corn starch.

4. The oil temperature of the fried meatballs should be 18 degrees. If the oil temperature is too low, the meatballs will stick easily.

5. After the fried meatballs are fried for the second time, the skin will be more crisp.