1, the selection of fried meatballs is also very important, it is best to choose 3 points of fat, 7 points of lean pork. Pork after washing began to chop meat, remember not to chop too fine, to maintain the chewiness of pork. Add the chopped pork to the egg white, ginger, soy sauce, salt, cooking wine seasoning, mix well and marinate for about 10 minutes.

2, and then prepare a piece of water tofu, cold water blanching pot for 5 minutes, to remove the soy flavor, and then removed to cool and then chopped, and prepare a gauze wrapped around the tofu, squeezing out the excess water, which can make the tofu more delicate, the taste is also better.

3, then the marinated pork and tofu mix, add some chopped scallions, stir well with chopsticks until stirred viscous, and then starch and water into water starch, poured into the meat paste in two times, pouring while stirring. Never pour more water starch at once, otherwise the meat paste is too thin to handle.

4, fried meatballs, the extrusion of good meatballs wrapped in egg wash on the outer layer, and then put into the breadcrumbs or dry starch rolled around, so that the fried pork meatballs outside the crispy tender. Pour some more oil in the pan, and when it is 7 minutes hot, put the coated pork meatballs into the pan one by one.

5, just into the balls first don't move them, wait until the balls a little shaped, and then gently push the funnel, so that the balls are evenly heated, the color will be more uniform, until the surface of the balls deep-fried to a light brown when the fish out, drain the excess oil. Then turn up the heat, put the balls into the pot to re-fry again, fry until the surface of the golden brown can be removed.