How to fry pork meatballs?

Dry meatballs that are crispy on the outside and tender on the inside. Delicious pork meatballs should not only be crispy on the outside and tender on the inside, but also fragrant, soft and smooth. Let’s go directly to the topic and list the delicious pork meatballs. A few tips:

1. Choose pork belly that is half fat and lean;

2. Ingredients preparation: starch, eggs, salt, chopped green onion, minced ginger, light soy sauce, pepper , white sugar, water chestnuts, we can also use pears instead in the season when water chestnuts are not available.

3. Adding water chestnuts or pears with starch and eggs can make our fried pork meatballs more fluffy and not sticky.

4. Chopped green onion and minced ginger are used to enhance the aroma. Some people don’t like to add chopped green onion and minced ginger, so add onion and ginger water. (Soak the mashed onion and ginger into juice and add it to the meat filling.)

5. The last step is to stir the mixed fillings in one direction for about 5 minutes. After the meat filling is strong, squeeze the minced meat into walnut-sized meatballs and put them on a plate for later use. We can start frying the pork meatballs later.

The fried pork meatballs are fat but not greasy, fresh in taste, crispy on the outside and tender on the inside, soft and smooth, and leave a fragrant mouthfeel, as shown in the picture below:

We will give details below. Let’s talk about the steps on how to fry meatballs that are crispy on the outside and tender on the inside:

1. Prepare the meat filling for the meatballs. You can chop it by hand or grind it by machine. I make pork meatballs at home. I chop it by hand. There are elderly people at home, so I choose 3 parts fat meat and 7 parts lean meat. The proportion of pork filling is not that precise, but it is roughly like this. You can also choose to choose half of the pork belly which is as fat as it is;

2. Prepare chopped green onion and minced ginger. You can prepare more and add more, so that the meat filling in the fried pork balls will be thicker. If fragrant, put it into the meat filling, add the chopped water chestnuts, starch, eggs, salt, light soy sauce, white sugar and appropriate amount of water we prepared, as shown in the picture below:

3. Stir these in one direction Mix the fillings and stir for about 5 minutes to make the meat filling strong.

4. Then squeeze the minced meat into walnut-sized meatballs and put them on a plate for later use. We will start frying the meatballs later.

5. Put more oil in the oil pan, heat the oil in the pan, the oil temperature needs to be higher, and add the pork meatballs we just made one by one.

My dad boils the oil in the pot, turns to medium-low heat, squeezes the minced meat into walnut-sized meatballs, and puts one into the pot. He is very skillful and fast. I don’t have more than 5 years of experience in making meatballs. I just squeeze the minced meat into walnut-sized meatballs first, place them one by one on the plate, and then put them into the oil pan one by one to fry until they are golden in color and then take them out