How to make rice balls

1. Put the leftover rice on the cutting board, rinse the knife with water or apply a layer of vegetable oil (so that it does not stick to the rice), and then put the rice Chop it into small pieces and put it into a larger basin

2. Put the meat filling into the rice

3. Wash each piece of cabbage and cut it into thin strips first , then cut into fine pieces and put them in a basin

4. Cut the onions into fine pieces and put them in a basin together with soy sauce, thirteen spices and salt

5. Knead them with your hands Mix all the raw materials and seasonings evenly, then pour in the flour

6. Pour in the flour and mix well. Sprinkle some water while mixing, just a little at a time. Just add all the flour. Stir the raw materials into a stagnant and moldable slurry

7. Heat the oil in the pot, squeeze the balls with one hand, and dip a spoon in the oil with the other hand. (It does not stick, and the meatballs are smoother and more beautiful.) Take out the meatballs and put them into the oil pan (put one in first, as long as there are dense bubbles on the surface of the oil. The oil should not be very hot, otherwise the surface of the meatballs will be mushy when put in. ) Put the meatballs in and don't move them until the surface of the meatballs hardens, then use chopsticks to pull them all apart

8. Use medium-low heat to fry the meatballs, so that the outside is beautiful and the inside is cooked

9. Fry the meatballs over medium-low heat until golden brown and take them out?