Dry fried meatballs

Dry fried meatballs

Introduction:

"It's usually crispy and crispy with coriander."

Production steps:

Step 1: prepare meat, onion, ginger and eggs.

Step 2: prepare corn starch, soak onion and ginger in water and dilute yellow sauce.

Step 3: filter out onion and ginger, and mix starch with onion and ginger.

Step 4: pour in the cooking wine.

Step 5: add five spice powder.

Step 6: add salt.

Step 7: mix in the thin yellow sauce (only part).

Step 8: pour in half an egg.

Step 9: add starch water.

Step 10: grasp slowly.

Step 11: oil the plate and squeeze it into a ball.

Step 12: pour the oil into the pan and heat it to 50%. Deep fry the balls over low heat. The surface crusts and turns pale yellow. Remove.

Step 13: raise the oil temperature to 70% heat, fry again until the meatballs are mature, and remove.

Step 14: put the meatballs on the plate, garnish with fennel, dip in pepper and salt.

Materials required:

Minced meat: 200g

Eggs: half of them

Cooking wine: 10g

Light yellow sauce: 5g

Five spice powder: 3 G

Salt: 2G

Corn starch: 30g

Water: 40g

Onion and ginger: 15g each

Note: 1. The onion and ginger water should not be too much, otherwise the meat is too soft and difficult to shape. 2. If the meat is soft after seasoning, add dry corn flour to adjust.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh