Old Beijing dry fried meatballs

Old Beijing dry fried meatballs

Introduction:

"This kind of dry fried meatball is golden yellow, crispy on the outside, soft and tender on the inside, and delicious. It can't be better used to entertain friends. Everyone who has tasted it is full of praise. This dish has naturally become my housekeeping dish. Let's have a try. It's delicious, ha ha. "

Production steps:

Step 1: prepare the pork stuffing, the lean meat stuffing I used.

Step 2: put in the scallion.

Step 3: add the chopped onion.

Step 4: add the eggs.

Step 5: add cooking wine, soy sauce, Chinese prickly ash powder and five spice powder, and stir the meat in one direction.

Step 6: add ginger juice.

Step 7: add the minced meat to the crumbs of steamed bread or bread.

Step 8: mix well in one direction.

Step 9: add starch to adjust the consistency of the filling.

Step 10: pour the oil into the pan and heat it to 6-7 layers.

Step 11: use a spoon to scoop up the stuffing.

Step 12: Fry along the edge of the pan.

Step 13: put them in one by one.

Step 14: after a few minutes, take out the golden balls.

Step 15: first fried meatballs.

Step 16: after all the balls are fried and fished out, heat the oil pan.

Step 17: when 8-9 layers are hot, pour in the fried balls and fry them again.

Step 18: when the color of the ball becomes darker, take it out.

Step 19: deep fried meatballs can be eaten with salt and pepper.

Materials required:

Pork stuffing: half a catty

Dry steamed bread: one

Scallion: right amount

Minced onion: right amount

Ginger juice: right amount

Egg: one

Cooking wine: moderate

Soy sauce: right amount

Pepper powder: right amount

Five spice powder: appropriate amount

Starch: right amount

Salt: right amount

Oil: right amount

Note: after re frying, the skin will be more crisp. The meatballs with dry steamed bread or bread have a stronger aroma.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: spiced