To make the home version of croquettes, you need to prepare 1,000 grams of pork filling, a small piece of green onion, a small piece of ginger, an appropriate amount of salt, 5 grams of pepper powder, 5 grams of white pepper, 200 grams of sweet potato starch, and an appropriate amount of cooking oil.

To make dry croquettes, you can use fat and lean front leg meat and plum meat. The ratio of fat to lean is 3:7, and the meatballs will have the best taste.

Put the meat filling that has been prepared in advance in a basin, add an appropriate amount of salt, 5 grams of Sichuan pepper powder and 5 grams of white pepper, and mix the meat filling until it becomes sticky.

Add an appropriate amount of water to the pot, then add an appropriate amount of chopped green onion and shredded ginger, then add a little peppercorns and star anise, cook over high heat for 5 minutes, cook out the aroma of the spices, then pour it out and let it cool.

Put 200 grams of sweet potato starch in a basin, add an appropriate amount of the cooled water from step 2, dissolve the starch, and stir until the batter is thick and thin like yogurt.

In the subsequent process, add the prepared batter to the meat filling, and then start to mix the meat filling. Mix the batter and meat filling thoroughly, then add about 40 grams of cooking oil, and start mixing again to mix the meat filling and batter.

Mix everything with cooking oil and the meat filling of the croquettes is ready.

Add an appropriate amount of cooking oil to the pot, wait until the oil is 50% hot, turn the heat to medium, then pinch a handful of the meat filling in your hands, squeeze it into a ball shape with a tiger's mouth, peel it off with a spoon, and put it into the oil pot

In the middle, add more meatballs in sequence.

During the process of frying the meatballs, maintain medium heat to ensure that the inside and outside of the meatballs are fully cooked. Fry the meatballs until they are set and mature before taking them out.

Heat the oil in the pot to 70% hot again. Put the fried meatballs into the pot and fry one side again. The re-frying time is about 30 seconds. The skin of the fried meatballs will be crispier and the color will be better.

The skin of the croquettes made in this way is crispy and will not soften after being stored for a long time. It is very delicious when you take a bite and it is full of flavor.