Ingredients ?

Large taro (Fenghua taro, Lipu taro, as long as it is large taro can be) 350 grams

Pork front sandwich minced pork 350 grams

Salt 2 to 3 grams

Chicken essence a little

Spoon of cooking wine

Some green onion ginger

Eggs (with shells 60-65 grams) 1

Water milled Glutinous rice flour 20g

How to make fried taro meatballs ?

Taro peeled and shaved, slightly chopped

Shredded green onion and ginger with 20 grams of water to grab and pinch to strain out the juice and set aside.

Minced meat with salt 2 to 3 grams (less salt, fried food will be fried loss of moisture, salt more finished product will be salty), a little chicken essence, a spoonful of cooking wine, onion and ginger water, stirring in one direction on the strength, and then beat an egg, stirring in the same direction.

Then add taro and mix well, add 20 grams of water-ground glutinous rice flour (must be water-ground glutinous rice flour oh, so that it will be sticky taste good) mix well.

Make the filling into balls in various ways, I use my hands to grab the filling in the tiger's mouth and squeeze it into balls.

The frying pan on medium-low heat, about 4 to 5 percent of the heat with a spoon dug into the balls into the frying pan, slowly frying

Frying gently with chopsticks, turn, this time a little long ~ when the balls are cooked all floating in the oil.

Fried to golden brown fish out of the oil, plate open to eat, so fragrant ah?