The method to make fried meatballs smooth and tender is as follows: 1. Sichuan peppercorn water: Add a handful of Sichuan peppercorns and a bowl of water to the pot, cook over low heat for two minutes, after cooking, pour the Sichuan peppercorn water into the bowl, and then add a handful of Sichuan peppercorns.

Let the onion and ginger cool, then squeeze it out with your hands to squeeze out the onion and ginger juice.

2. Grind the pork into meat filling, add two overnight steamed buns and stir into mince, pour into the meat filling, and then mix evenly without using your hands.

Pour in the onion and ginger water and mix well, add appropriate amount of salt, 13 spices and pepper, then beat in two eggs and mix well, then add a tablespoon of corn starch and flour and mix well again with your hands, finally add a little cooking oil

Stir well.

3. Add an appropriate amount of cooking oil to the pot. When the oil is 40% hot, add the squeezed meatballs. Turn on medium heat and fry them until they are set. Take them out. Raise the oil temperature again and pour the fried meatballs into the pot.

Fry for about five minutes. All the meatballs will turn golden and crispy, and can be taken out when they float.