Materials:

200g pork stuffing (preferably fatter), eggs 1 piece.

Seasoning:

500g of edible oil (actual consumption is 30-50g), 2 tablespoons of cooking wine 1, 2g of salt, tips1,tips 2 and proper amount of starch.

Practice:

1, stir the meat stuffing evenly with the trick 1, and then add the eggs to continue stirring.

2, add tips 2, salt seasoning.

3. Finally, make it into meat stuffing and knead it into small balls.

4. Make the oil 40% hot, add the extruded meatballs, fry them until they are half cooked, and then fry them until golden when the oil temperature rises to 70% hot, and then remove the oil control.