Seasoning: egg 60g starch (pea) 15g cooking wine 25g salt and pepper 10g ginger 1g onion 1g salt 2g monosodium glutamate 1g peanut oil 50g each.

How to fry meatballs:

1. Mix starch with appropriate amount of water to make about 25g of wet starch; Chopped onion and ginger; Chop the meat into mud, put it in a bowl, add onion, ginger, refined salt, yellow wine, monosodium glutamate and wet starch, beat in eggs and stir into meat stuffing.

2. Heat the pot, add peanut oil, and when the oil is heated to 50%, squeeze the meat stuffing into balls with a diameter of 1.5 cm by hand, fry them in the pot until they are 70% mature, and take them out.

3. When the oil in the original pot is heated to 70% heat again, put the meatballs in the oil pan and fry until golden brown, and add salt and pepper to serve.

For more information about fried meatballs, please check Mint.com Food Bank/Restaurants/Fried Meatballs.