Pork Blood Meatballs production process and the proportion of ingredients are as follows:

The main ingredients: 1000 grams of pork puree, 200 grams of pork blood, 6 eggs, a small amount of ginger, a small 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.

Accessories: ginger, green onion, 9g salt, 1 teaspoon cooking wine, white pepper, 30g cornstarch, 10g oyster sauce.

1. Prepare all the ingredients, you can buy the pork puree ready-made.

2, ginger into ginger juice, green onion cut into pieces, into the salt, pepper, eggs, corn starch, cooking wine, together with the clockwise direction stirring vigorously.

3, stir until about 2 minutes to add 30 ml of water, continue to stir clockwise, then add the pig's blood and continue to stir.

4, pour half a bowl of water, put two spoons of starch, prepare a small spoon, standby, later you need to use a small spoon to dig the meat puree to the frying pan, the spoon every time you dig, you need to put into the bowl of starch water, which can prevent the spoon sticky meat puree.

5, about the oil temperature seven minutes hot, first get a very small meatballs put in to try the oil temperature, pills put in the rolling splash indicates that the oil temperature is more appropriate, this time turn to medium heat, quickly put the meatballs one by one with a spoon into the frying pan, deep-fried can be.