Tip 1: The choice of ingredients for croquettes is also very important. It is best to choose pork that is 30% fat and 70% lean. After washing the pork, start to chop it. Remember not to chop it too finely to keep the chewiness of the pork. Add the chopped pork to egg white, minced ginger, light soy sauce, salt and cooking wine to taste, mix well and marinate for about 10 minutes.

Then prepare a piece of water tofu, blanch it in cold water for 5 minutes to remove the beany smell, then take it out to cool and then chop it into pieces, and prepare a gauze to wrap the tofu and squeeze out the excess water. , doing this can make the tofu more delicate and taste better.

Tip 2: Then mix the marinated pork and tofu, add some chopped green onion, and stir evenly with chopsticks until the stickiness comes out. Then add the starch to water to make water starch, and pour it in twice. In the meat paste, stir while pouring. Never pour too much water starch at one time, otherwise the meat paste will be too thin and difficult to handle.

Tip 3: When frying the meatballs, wrap the extruded meatballs in egg liquid, then roll them in bread crumbs or dry starch, so that the fried pork meatballs will be crispy on the outside and crispy on the inside. Tender. Pour more oil into the pot and when it is 7 minutes hot, add the wrapped pork meatballs into the pot one by one.

Tip 4: Don’t move the meatballs when you first put them in. After the meatballs are slightly formed, gently push them with a slotted spoon to allow the meatballs to be heated evenly and the color will be more uniform. Wait until the surface of the meatballs is fried until slightly Remove when brown and drain off excess oil. Turn up the heat again, put the meatballs into the pot and fry again until the surface is golden brown, then take them out.

Follow these 4 techniques, the fried pork meatballs will be crispy on the outside and tender on the inside, and taste very chewy. If you also like to eat pork meatballs, hurry up and save them.