Make fried pills (1)
1, put the pork stuffing into a container;
2. Add salt, pepper powder and chopped green onion and mix well;
3. Put a proper amount of cooking oil into the pot, round the meat stuffing, and fry it in the pot;
4. Fry for 5 minutes.
Making fried pills (2)
1, prepare meat stuffing, onion ginger and eggs.
2, prepare corn starch, onion ginger soaked in water, thin yellow sauce.
3. Filter out the onion ginger and adjust the starch with onion Jiang Shui.
4. Pour in cooking wine.
5. Transfer the spiced powder.
6. adjust the salt.
7. Transfer in the thin yellow sauce (only partially).
8. Pour in half an egg.
9. adjust the starch water.
10, slowly and evenly.
1 1. Grease the plate and squeeze it into balls for later use.
12, pour oil into the pot, heat it to 50%, fry the meatballs with low fire, and the surface crusts and turns pale yellow.
13, the oil temperature rises to 70% heat, re-fry the meatballs until they are mature, and take them out.
14, put the meatballs into a plate, garnish them with fennel, and add salt and pepper to eat.
Making fried pills (3)
1, three parts fat and seven parts lean pork stuffing, add spiced powder, cooking wine, soy sauce and salt, stir evenly and marinate for a while;
2. Peel the steamed bread and knead it into crumbs for later use;
3. Starch is added with clear water to prepare starch water for later use;
4. Add minced onion and ginger and an egg to the marinated meat stuffing and mix well;
5. Add starch water and steamed bread crumbs. (adding steamed bread crumbs will soften the taste of meatballs, and adding starch will make meatballs tender and smooth);
6. Stir in one direction with chopsticks;
7, put oil in the pot, 70% hot;
8. Put a bowl of water beside the pot and wet your hands. (The meatballs squeezed out in this way are very slippery. Grab a handful of meat stuffing with your left hand, squeeze it out between your index finger and thumb, scrape the meatballs with your right thumb and put them in the oil pan.
9. Deep-fry until golden brown and done.