Tofu balls

1. First, prepare a piece of tofu and put it in the pot. Cut carrot into powder, onion into chopped green onion, ginger into Jiang Mo, and pork into minced meat. Put them all in the tofu, and press them with your hands first.

2. Start seasoning, add appropriate amount of salt, pepper, 13 incense, sesame oil and salad oil, then beat an egg, grab it evenly by hand, then add appropriate amount of flour and stir it evenly in one direction until it becomes sticky.

3. When the oil temperature is 50% hot, squeeze the meatballs into the pot by hand and fry until the surface is golden, then pour the oil temperature into the meatballs and fry for about one minute, and push them with a spoon several times to make them evenly heated. When the meatballs are fried to Huang Liang color, turn off the fire and take them out.

Fried meatballs

1, Chili water: add a handful of peppers, a bowl of water, and cook for two minutes on low heat. After cooking, pour the pepper water into a bowl, add a handful of onion ginger, let it cool, and squeeze out the onion ginger juice by hand.

2. Grind the pork into minced meat, add two overnight steamed buns and stir them into minced meat, pour them into minced meat, and then stir them evenly by hand. Add onion and Jiang Shui, stir well, add appropriate amount of salt, 13 incense and pepper, then add two eggs and stir well, then add a tablespoon of corn starch and flour and stir well by hand again, and finally add a little cooking oil and stir well.

3. Add an appropriate amount of cooking oil to the pot, add the extruded meatballs when it is 40% hot, fry them on medium heat until they solidify, take them out, raise the oil temperature again, and then pour the fried meatballs into the pot and fry them for about five minutes. All the meatballs become golden and crisp, and they can be taken out when they float.