1. Fry the meatballs for 4-6 minutes until cooked. The meatballs should be placed in the pot from the side to avoid splashing fat and damaging the skin.

2. Use 60% oil temperature to deep-fry the meatballs until they float out of the oil in the pan. The color is yellow. Do not continue frying to avoid the meatballs becoming burnt and black. You can fry them again. Make the meatballs charred on the outside and tender on the inside.

3. Pay attention to the color when frying. Take it out when it is golden on all sides. Do not wait until the color is burnt and it will not taste good. The fried meatballs can be placed in the refrigerator.