fried pork balls

fried pork balls

Introduction:

"During the Spring Festival, his hometown will fry some meatballs. His sister-in-law stood by the pot and put down the balls one by one. The balls in the pot looked golden and beautiful in the golden vegetable oil. She drooled when she saw them. Last time I ate fried meatballs at my friend's home, he was always full of praise. Today, I fried some of them and put them in the fridge to eat and take with me. "

Production steps:

Step 1: use meat grinder to grind meat, yam, onion and ginger into mud, add salt, cooking wine, chicken essence, sugar and flour to make paste.

Step 2: you can add an egg to stir it up and let it stand for 10 minutes to fully taste. Here, you can start to put vegetable oil into the pot. There is no foam left. Turn down the fire to lower the temperature.

Step 3: when the oil temperature is almost the same, dip water in one hand, grab the meat paste in the hand, squeeze out the ball with the tiger's mouth, take a small spoon in the other hand, scrape it off from the tiger's mouth, and put it into the oil pan. The oil temperature is not too high, so it won't paste. Put half a pot of meatballs in this way, add the fire, and push them in one direction with the colander, just like cooking dumplings. The balls floated one by one and rolled in the oil.

Step 4: stir it up and have a look. Don't fry it too much. Just fry it golden.

Step 5: the real golden color can be fished out and put in another pot to cool.

Step 6: finish, fragrant fried balls out of the pot.

Materials required:

Pork: 2kg

Rapeseed: one pot

Yam: 1kg

Scallion: 20g

Ginger: 20g

Flour: 500g

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Sugar: right amount

Note: when the fried balls are fished out, it's better to put them on a steaming grid, so that the oil will drain below.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: salty and fresh