So how do you make fried meatballs? First of all, let's find out whether to add flour or starch to make fried meatballs. If it's wrong, it tastes much worse. According to my own experience, it is best to fry meatballs with starch, so that the fried meatballs are crispy outside and tender inside, and the meatballs will feel a little hard with flour. Therefore, when making fried meatballs, flour is not recommended, and starch is better.
Ingredients: 500g minced pork, egg 1 piece, 20g ginger, 6 cloves garlic, 30g starch, half lemon (used for squeezing 1 spoon lemon juice to remove fishy smell, whether or not), cooking wine 1 spoon salt, 3 tablespoons thirteen spices, 2 tablespoons oyster sauce, 2 tablespoons light soy sauce.
Step 1: Prepare all the ingredients and accessories. Minced meat can be fat or thin.
Step 2: Chop the ginger and garlic into powder and put it into the meat stuffing together with starch and eggs.
Step 3: Add oyster sauce, lemon juice, cooking wine, salt, thirteen spices, oyster sauce, soy sauce and soy sauce. If you don't put lemon juice here, you can put more cooking wine.
Step 4: Put on disposable gloves, and then stir the minced meat vigorously clockwise to "electrify" the minced meat. This step is very important, and it is the key to make the meat crisp after frying it into meatballs.
Step 5: Knead for about 5 minutes, and the meatball meat stuffing will become more viscous. You can rub the meat stuffing into meatballs by hand or spoon.
Step 6: Knead the meatballs in advance and put them on a plate for later use.
Step 7: Boil the oil in the lower part of the oil pan over medium heat, then add the meatballs and fry them twice. Take it out after the first discoloration.
Step 8: Let it stand for 2 minutes, and fry it until golden brown again. The meatballs that have been fried twice in this way are the best when they are crispy outside and tender inside!
A pot of incense, the fried meatballs of thyme are ready. Try it together when you learn it ~