Fried meatballs are divided into vegetarian meatballs and meatballs. As far as I can remember, every year before, my mother always sorted out the things my father bought in the big collection the year before, including bacon, fried sugar flowers and a lot of vegetarian balls.

Method of deep-fried meatballs: Ingredients: 250 grams of lean meat.

Accessories: a little yellow sauce, light soy sauce 1g, 2g chopped green onion, 2g Jiang Mo, egg 1g, water starch 10g, 2g salt, cooking wine 10g, 500g clear oil (the actual dosage is about 50g) and appropriate amount of pepper.

Production steps:

1) Add minced onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water starch into minced meat and stir well;

2) Stir-fry pepper and roll it into powder to make salt and pepper;

3) put the oil in the pot and heat it to 60%, squeeze the meat stuffing into small balls with even heads, put it in the pot and fry it until it is golden yellow, and take it out;

4) pat the meatballs loose with a spoon, fry them in a pot and fry them a few times until they are crisp. Take them out and put them on a plate. When serving, dip the pickled vegetables with you.