The first point: the oil temperature generally needs to be controlled at 50% heat. If the oil temperature is too hot, the skin of the meatballs is easy to fry black, and the inside is not cooked. If the oil temperature is too low, the meatballs will stand together and may be scattered!

The second point: there are generally two kinds of meatballs. One is to squeeze them directly into meatballs with one hand, and the other is to catch them with a small spoon and put them into the oil pan. Another way is to make them round with your hands, which is also possible!

The third point: it is best to fry the meatballs twice. When frying for the first time, you only need to fry the meatballs until the set color does not need to be fried into golden yellow. You need to fish them while frying, and the same color can leak out for later use. After all the meatballs are fried once, you can fry them directly into golden yellow, which is both beautiful and delicious!

Tip: the proportion of meatballs (fat 4: lean 6) is best to choose lean meat in front legs, which is relatively tender!