Accessories: vegetable oil, salt, pepper, white pepper, ginger, starch, peanut oil.

Exercise:

1. Soak the prickly ash granules in cold water for 30 minutes, take out the prickly ash granules for later use, slice the ginger, cut the chicken into small pieces, put the chicken and ginger slices into the meat grinder, turn on the power, and make it into paste according to the high grade.

2. Slowly add water to the chicken stuffing and pepper water. After adding water, use chopsticks to keep stirring in one direction, and finally let it stand for a while, so that the meat can fully absorb water and pour out the excess water.

3. Add salt, white pepper and a little starch to the chicken stuffing and mix well. Add peanut oil and stir well.

Brush the plate with a layer of vegetable oil, squeeze the meat into balls and put them on the plate, which is easy to fry. Or squeeze meatballs and fry them at the same time. The first one is fried, and the meatballs at the back are not fried, so it is difficult to tell them apart.

5, hot pot cool oil, 80% hot meatballs, first do not move the meatballs, shake the pot, move the pot without moving the meatballs, fry until the meatballs are formed and picked up.

6. Heat the oil again, pat the meatballs with a dew spoon, pat off the oil, put the meatballs, fry until they float and pick them up.

7. Heat the oil, add the meatballs, the color of the fried meatballs, the color of the outer coke and the tender inside, and drain the oil.