1, remove the hard skin of the dry steamed bread and twist the steamed bread core into powder.

2. Chop the onion and ginger, put them in a bowl and add boiling water.

3. Add salt, sesame oil, pepper powder, soy sauce and stir in one direction.

4. Beat the eggs into the meat stuffing. Stir in one direction.

5. After adding the eggs and stirring, add the onion and Jiang Shui, filter out the onion and ginger, add them several times, and stir evenly in one direction.

6. Add a spoonful of starch to the meat stuffing and mix well in one direction.

7. Finally, put the minced steamed bread into it, stir it evenly in one direction, and put it on 15 minutes or so.

8. Put the cooking oil in the pot, heat it, turn it to low heat, and knead the prepared meat into meatballs. You can also squeeze it by hand, dig a spoon, and fry it in an oil pan.

9. Deep-fry the meatballs until they are light golden yellow, and then remove them.

10, and then change to medium fire. When the oil temperature comes up, put the fried meatballs in the pot again and fry them until they are deep golden brown and crispy.

1 1, put the deep-fried meatballs on a plate and you can eat them directly. They are crispy outside and tender inside. If you can't finish eating them, you can make casserole, soup and so on.

Introduction of pork:

Pork, also known as dolphin meat, is the meat of pigs. The antibiotic content in pork is five times that of beef, and the antibiotic content in poultry meat is second only to pork.

Pork, as one of the important animal foods on the dining table, contains more intramuscular fat because of its fine and soft fibers and less connective tissue.