Home cooking of fried meatballs:

Main ingredient: 1,000 grams of pork puree; 6 eggs.

Accessories: ginger a little; small onion moderate; salt 9 grams; cooking wine 1 teaspoon; white pepper moderate; corn starch 30 grams; oyster sauce 10 grams.

1. Make ginger juice from ginger, cut green onion into pieces, add salt, pepper, egg, corn starch, cooking wine, and mix together in clockwise direction.

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

3. 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 puree into the frying pan, spoon every dig, you need to put into the bowl of starch water for a while, this will prevent the spoon sticky puree.

4. Pour salad oil, high heat, about the oil temperature of seven hot, first get a very small meatballs put in to try the temperature of the oil, pills put in the rolling splash indicates that the oil temperature is more appropriate, this time turn to medium heat, and quickly put the meatballs into the frying pan with a spoon, one by one.

5. Meatballs should be put in 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 in the dark color can be used to chopsticks to clip out.

6. Fry the meatballs to control the oil, 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 ways.