Dry fried meatballs are a delicious food with pork (lean) as the main material, pork (fat) and eggs as the auxiliary materials, and green onions, ginger, cooking wine, vegetable oil, starch (peas), salt, monosodium glutamate and pepper as the seasonings.

Method 1

Dry fried meatballs

Ingredients: 2g pork (lean). Accessories: 5 grams of pork (fat) and 2 grams of eggs.

seasoning: 3g of green onion, 1g of ginger, 1g of cooking wine, 5g of vegetable oil, 5g of starch (pea), 3g of salt, 2g of monosodium glutamate and 2g of pepper.

Steps:

1. Add minced onion and ginger, cooking wine, egg liquid, salt, soy sauce, yellow sauce and water starch into minced pork, stir well, stir-fry pepper and roll it into powder to make salt and pepper;

2. Put oil in the pan and heat it to 6%. Squeeze the meat into small balls with even heads, fry them in the pan until golden brown, and take them out.

3. pat the meatballs loosely with a spoon, then fry them in the pan, and fry them several times until they are crisp. Take them out and put them on a plate. When serving, bring a salt and pepper dish for dipping. ?

Method 2

Ingredients: 4g of pork (fat six and thin three), one egg, 1g of wet dough powder, a little of Jiang Mo, salt and pepper noodles, and 1g of cooking oil (actual consumption is 75g).

Steps:

Dry-fried meatballs

1. Chop the pork into rice-sized dices, put them in a nine-inch soup plate, add eggs, wet dough powder, water (appropriate amount), Jiang Mo and salt, and stir well for later use;

2. ignite the fire, pour in the oil, and when the heat reaches 6%, squeeze the prepared raw materials into large balls with a diameter of about 3 cm by hand, then put them into the oil pan one by one, slightly fry them and take them out;

3. When the heat reaches 8% maturity, put it in the oil and fry it once, then take it out;

4. Fry it again until it is purplish red, drain the oil, put it in a plate and sprinkle with pepper noodles.

Precautions:

1. When selecting materials, strictly follow the ratio of 7% fat meat to 3% lean meat.

2. Don't chop the meat too finely, but it is generally in the shape of broken rice grains.

3. Starch should be made into wet dough powder with water, and the dough powder should be added in an appropriate amount. If the meatballs shrink in the oil pan, the dough powder is less; If it goes up, it's a lot of dough. This will adjust the amount of dough powder according to the situation.

4. It is best to add enough water to the meatball paste in several times. The thinness is that the paste can basically spread itself into a plane when placed in the soup plate, so don't make it too thick.

5, grasp the oil temperature, three times under the oil pan. Due to the thin paste, the balls are basically oblate.