Correct way to make fried pork meatballs:

Main ingredients: 1000g of pork puree, 6 eggs.

Accessories: a small amount of ginger, small onion, 9 grams of salt, 1 teaspoon of cooking wine, white pepper, 30 grams of cornstarch, 10 grams of oyster sauce.

Steps:

1, ready to all the materials, pork puree can buy ready-made can also buy their own pork back to chop, I this is their own chop.

2, ginger into ginger juice, green onion cut into pieces, into the salt, pepper, eggs, corn starch, cooking wine, together with the clockwise direction of stirring on the strength.

3, stir until about 2 minutes to add 30 ml of water, continue to stir clockwise, about 3/4 minutes on it.

4, pour half a bowl of water, add two tablespoons of starch, prepare a small spoon, standby, later you need to use a small spoon to dig the meat puree into the frying pan, spoon every dig, you need to put into the bowl of starch water for a while, this can prevent the spoon sticky meat puree.

5. Pour in the salad oil and heat over high heat.

6, probably to the oil temperature seven minutes hot, first get a very small very small meatballs put in to try the temperature of the oil, pills put in the splash indicates that the oil temperature is more appropriate, this time this time turn to medium heat, quickly put the meatballs into the frying pan with a spoon one by one.

7, the meatballs should be put one by one along the side of the pot, do not use a spatula to turn over, you can use bamboo chopsticks to gently scratch, to prevent the meatballs from sticking together, the first to put into the dark color you can use chopsticks to clip it out.

8, fried meatballs oil control, out of the pot! Fried meatballs outside the crispy tender, very tasty, cold through the refrigerator can be saved for a week, can be used to do braised meatballs, you can also do the soup when put in, eat a lot of it.