Dry fried meatballs is a classic Lu cuisine, not only in the major restaurants are sold, in our northern families are often made, especially in the New Year's Eve dinner, is one of the must-have dishes, symbolizing the reunion of auspicious, both delicious and good-looking. Next, we take an empty bowl and pour cooking wine, oyster sauce, 2 eggs beaten into the egg mixture into the stirred minced meat! Add the prepared salt, cornstarch and pepper to the minced meat, and mix vigorously in the same direction! The first important thing is to marinate when the seasoning is put after remembering to wrestle the meat foam, the second is to fry when frying twice, the first frying genus, the second time to re-fry will be outside of the burnt inside, and the color is very beautiful, golden brown.

It is possible for vendors to beat pork directly into minced meat, but if you want to do the meatballs more delicious, it is still recommended to buy a piece of pork to do at home, so that the meatballs out of not only very tasty and taste more sinewy. Put the right amount of oil in the pot, small fire until sixty percent hot, left hand dipped in oil to prevent the meat filling sticky hands, tiger's mouth, a clutch squeeze pills, not round can be kneaded with both hands shaping, one by one into the frying pan, I put less oil, need to be turned over. Fry until six or seven mature, one by one fish out. Seven points of lean. When mixing the filling, add an egg, plus egg modulation of the balls more fluffy and delicate. Then add the amount of water in about 50 ml hit in the pork filling, poured in three times, stirring in one direction to make the balls more tender.

Frying process is very heavy, the meat should be three fat and seven lean, the key: do not stir on the strength of the wrestling, boiling pills when you want to eat out of the pills clockwise on the strength of the chewy pills, frying pills crispy key is to re-frying three times, so that the pills inside the tender and outside the crunchy. The meatballs are cooked and fried all the way through the fish, and then the oil temperature is a little higher (about 190 °), pour into the meatballs to re-fry quickly fish out; once again, the oil temperature is higher, pour into the meatballs to re-fry quickly fish out again, after 2 to 3 times after the re-frying of the meatballs become very crispy inside the tender.