Dry fried meatballs
Dry fried meatballs are a traditional family dish with the characteristics of crispness and crispness.1. there should not be too much onion and ginger water to adjust starch, otherwise the meat stuffing is too soft and difficult to form.2. if the meat stuffing is soft after seasoning, it can be adjusted by adding dry corn flour.
Step 1 . Prepare meat, onion, ginger and eggs.
Step 2 . Prepare corn starch, onion and ginger in water, and thin yellow sauce.
Step 3 . Filter out the onion and ginger, and mix the starch with the onion and ginger water.
Step 4 . Pour in cooking wine.
Step 5 . Mix in the 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 . Grab it slowly.
Step 11 . Grease the plate and squeeze it into balls.
Step 12 . Heat the oil in a pan until it is 50% hot. Fry the meatballs over low heat. Crust on the surface, turn pale yellow and remove.
Step 13 . Raise the oil temperature to 70%, fry until the balls are ripe, and remove.
Step 14 . Put the meatballs on the plate, sprinkle fennel around them, and dip them in salt and pepper.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
