Preparation materials: 1,000 grams of beef puree, 6 eggs, a small amount of ginger, a moderate amount of green onion, 9 grams of salt, 1 teaspoon of cooking wine, moderate amount of white pepper, 30 grams of corn starch, 10 grams of oyster sauce.

I. Prepare all ingredients.

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

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

Four: Pour half a bowl of water and add two tablespoons of cornstarch.

V. Pour in the salad oil and heat over high heat.

6, about the oil temperature seven minutes hot, first get a very small very small meatballs put in to try the oil temperature, pills put in the rolling splash indicates that the oil temperature is very suitable.

Seven, meatballs should be put 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.

eight, fried meatballs oil control, out of the pot can be!