Accessories preparation: appropriate amount of dry starch, 3g of salt, 7ml of cooking wine, 5ml of soy sauce, half an egg, 7g of onion and 5g of ginger.

1. Wash beef with clear water and chop it into minced meat with a knife. (You can also type with a cooking machine)

2, ginger, onion cut into the end for use.

3. Put the minced beef stuffing into a bowl, add salt, chopped green onion, Jiang Mo, half an egg and cooking wine, and vigorously stir the meat stuffing in one direction for 5 minutes.

4. After the meat is stirred, add a proper amount of dried lake.

5. Continue stirring for a few minutes to make the meat elastic, and then you can start frying meatballs.

6, hot pot, pour oil. When the oil temperature is 60% hot, reduce the heat, grab the stirred meat stuffing with your hands and squeeze the meatballs out of the tiger's mouth.

7. Put a spoon in the oil pan and start frying meatballs.

8. When the meatballs are fried to golden brown, remove the surface with a colander and sprinkle with sesame seeds.

9. The meatballs are fried, and the finished product is shown below.