Dry Croquettes
by Gourmet Little Flying Fish
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Appropriate amount of pork filling (fat two thin eight or fat three thin seven)
2. A little green onion and ginger water (crush the green onion and ginger, add a little cooking wine and a little water to squeeze out the onion and ginger water)
3. Put a little yellow sauce, a little salt, pepper, pepper powder, a little thirteen spices in the meat filling, half an egg, an appropriate amount of chicken powder, 3 to 4 spoons of corn starch or mung bean starch, add scallion and ginger water and mix well
4. Change to a larger pot, beat the meat in one direction by hand and then beat it until the meat is glued and sticky.
5. Then squeeze out the meatballs by hand and put them in the container (if the speed of squeezing by hand is fast, you can save this part and put it directly into the oil pan)
6. Dip some oil on your hands and round the meat
7. The oil temperature is 60% hot and deep-fried in the oil pan (the meatballs can not be put in the bottom, the oil temperature is the most suitable). After the final shape, turn to medium and low heat for soaking
8. Fry the golden yellow and remove it, then raise the oil temperature and re-fry once or twice.
9. Finished picture
10. Finished picture
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