Fried pork meatballs are a must-have food in my family every New Year. They are usually used to cook hot pot. The meatballs made by myself are much better than those sold in the street, because the frozen meatballs sold in the street and two kilograms of meatballs are not as expensive as those sold in the market. You can imagine what is in them. It is estimated that 8% of them are starch, and the taste is not so good. Please take a look at me. Next, I will teach you the formula I have made for more than 2 years, hoping to help you.

To make meatballs delicious:

It must be golden and crisp on the surface, tender and fragrant inside, and round and full in appearance. If you can make such meatballs, you can get a good price even if you take them to the street for sale.

Practice:

1. First, prepare the front leg meat that is fat 4 and thin 6. Because the meat quality of the front leg meat is tender and delicate, it is not recommended to use the rear leg meat.

2. You can add a little horseshoe into the meatballs, which will make them taste better and have a crunchy feeling. The key is to get rid of boredom, because horseshoes are slightly sweet.

3. If you have a meat grinder at home, just crush the meat directly, and you can add a little ginger to it. After the meat paste is stirred, add the horseshoe and stir it together. Remember not to put the horseshoe before, or the horseshoe will be stirred into water. Finally, add the horseshoe and just mash it a little.

4. For seasoning, you need to add edible salt, add pepper, and take a little light soy sauce (mainly for coloring). After all the flavors are mixed, you can add an egg and add cornflour and mix well.

5. You don't need too much raw flour, because too much raw flour makes meatballs easy to harden, and too little meatballs will not form. You just need to squeeze them by hand and squeeze them into meatballs easily.

6. Then, the clean pot is heated with salad oil to 5% heat, and then the meatballs can be squeezed. Remember one thing when frying, because the meatballs will change color at different times when they are squeezed into the pot. If there are meatballs with darker colors, you can use chopsticks to leak them out first, and try to make them cooked at the same time with the same color.

7. Generally, deep-fried meatballs need to be re-fried, so as to ensure that the surface of meatballs is crispy, soft and hard, and fried into a pot so that golden yellow can leak out and be put on the plate.

tip: first, do not put cooking wine, because cooking wine will affect the fresh flavor of meat. Second, do not put onions, because onions will turn black after being fried in meatballs. Adding horseshoes can make meatballs more crisp. Second, add raw flour, which is crisp after being fried. If it is flour, it is impossible to have such a taste. Add soy sauce, this color is more golden, remember not to add soy sauce, add soy sauce to fry it and it will be black, and the color will not look good.