1, the meat should be chopped with a knife, chopped out strong.

2, with flour is easy to soften, with raw flour is more crispy and hard. So increase the amount of raw flour.

3, method one: outside the balls wrapped in egg, and then rolled in dry starch or bread crumbs, so that the outside of the balls crispy inside tender;

4, method two: outside the balls wrapped in wet starch, wet starch with baking soda.

5, method three: directly mix the tuned wet starch baking soda water into the filling, so that the balls made inside and outside are crispy! However, don't put too much baking soda, just a tiny bit.

space

Note

Must add corn starch, do not add other, with corn starch is to play a role in the role of brittle

Oil temperature should be well mastered, the oil is hot into the meatballs first small fire to deep-fry, and after the fire on the color, into a golden brown

space

Fried meatballs need to pay attention to a few points

1, the fire can not be too big or too small, the appropriate fire in order to properly fry the skin crispy

2, want to be crispy can be realized through the way the second oil, that is, after the frying of the fish, and then placed 2-5 minutes, again over the oil

3, the appearance of patting some powder or flour will become golden, and more crispy