1. Prepare the beef and soak the bleeding water in warm water.
2. Cut the beef into strips, dice, and chop into meat fillings. Try to remove the fascia during the process.
3. Chop all the meat into puree, and remove the white fascia.
4. Add salt, ginger powder, Chinese pepper powder, sugar, eggs, clear oil, and soy sauce. After the steamed buns are completely cold in the refrigerator, chop them into thin strips, rub them into fine particles by hand, and add them to the minced meat. The steamed buns with a diameter of 10 cm are more than half. One, half of 15 cm is enough. I also added chopped green onion. After frying it, I found that the green onion on the surface was battered and had a bitter taste, so I didn't write it here.
5. Stir the meat filling in one direction with your hands. Pay attention, it must always be in one direction, so that the meat filling will be strong and not loose. If the meat filling is too wet, add a little more steamed bun residue to facilitate forming.
6. Then make it into a ball~ This step depends on your level~ I squeeze it by hand~ If I can’t squeeze it well, I will rub it with my hands~ If the speed is slow, you can find a large plate first, and grease the bottom Make a plate and then fry it. When making croquettes, the temperature of the oil should not be too low. It should be 60% to 70% hot. The way to judge the temperature of the oil is to put the palm of your hand to a height of ten centimeters from the surface of the oil to feel hot. The meatballs should show such large blisters when they are cooked, otherwise the oil temperature will be low, the oil will soak into the meatballs, and the meatballs will be greasy. In addition, don't be afraid when loading the balls, try to keep your hands close to the oil surface and let go. If you let go too high, you will splash the oil and burn yourself.
7. The frying process is relatively long, and it should be fried until there are no obvious big blisters~ pay attention to the big blisters~ not completely without blisters~ then it will be fried into jerky~ Then use a strainer to pick up two balls, flip them up, and feel the balls fall. There is a crunchy sound on the strainer, and there is no heavy sinking feeling, or you can feel that there is space in the middle of the meatballs, they are cooked~ The color in the pot is generally darker than the golden color~ Depending on the size of the meatballs, the color is different. It’s exactly the same, so it’s more accurate to judge based on the sound~
Tips:The oil temperature is very important and must not be lowered. My ball is big. If the ball is small, it can be re-fried at 70% oil temperature, but the re-frying time should not be long, 30 seconds is enough, so that the surface of the ball will be more crispy.
