Ingredients: minced meat, ginger, onion, eggs, cooking oil, monosodium glutamate, chicken essence, cooking wine, steamed bread powder and starch.

Practice: 1, prepare a proper amount of pork stuffing, the ratio of fat to thin is about 2:8 or 3:7, and then cut some minced onion and ginger into a bowl to improve the taste and remove the fishy smell. In general, both of these can be used.

2. In order to increase the stickiness and adhesion of meatballs, add an egg to the meat stuffing so that it will not burst easily when frying, and then add a little chicken cooking wine and a proper amount of oyster sauce. After all the seasonings are put away, do you need to add a proper amount of steamed bread to make our fried meatballs more crispy? If you don't, you can use bread crumbs instead, and then add a little starch. Never use chopsticks to clamp or stir. Always use chopsticks to clamp, and repeat the operation several times.

3. Then grasp the prepared meat stuffing in your hand, gently squeeze it out of the tiger's mouth, and knead it slightly with your hands to make it look like a meatball. Make all the meat stuffing in the same way and put it on a plate.

4. Burn the oil in the pot. When the temperature is 50% hot, put the meatballs in the oil, fry them with low fire until they are solidified, and then take them out when the surface of the meatballs is slightly Huang Shi.

When the oil temperature continues to rise to 70%, put the fried meatballs in and fry them. This time, it only takes a few seconds. Then take out the fried meatballs, drain the oil and put them on a plate. In this way, delicious croquettes are ready and will not harden even if they are cooled. After learning, go home and try.