Fried Meatballs
1.
Prepare minced pork, horseshoe and eggs
2.
Chop the horseshoes into fine pieces after smashing them
3.
Knock the egg into the minced pork, add salt and rice wine
4.
Stir in a clockwise direction until it is sticky
5.
Then pick up the pork with your hands and continue to beat it into the pot until the pot is clasped upside down or firmly stuck to the bottom of the pot and won’t fall.
6.
Add all the chopped horseshoes and stir again until it is sticky
7.
Pour the oil in the hot pan. Use a little more oil. The fried oil can be used to fry vegetables
8.
Then pick up the pork and roll out a smooth ball
9.
After the oil is hot for 7 minutes, turn to medium and low heat. Add the balls one by one and turn to high heat.
10.
Fry until the color is golden and remove it from the pan
11.
The meatballs can be eaten directly. They are braised in soy. You can do whatever you want in the soup. You can see that the internal tissue is very delicate when I cut it. I squeeze it and it won’t fall apart, and it’s also elastic.
Tips:
1. For pork, choose pork front leg meat, 7 points lean and 3 points fat is the best.
2. Eggs should be added to the meat filling. Generally, 500 grams of an egg is enough. The addition of eggs can not only increase the viscosity, but also play a smooth and tender effect.
3. Adding 500 grams of pork to 200 grams of horseshoe (the amount after peeling) horseshoe makes the pork tender and juicy.
4. Generally, do not add soy sauce to the fried meatballs. After adding the sauce to deep-fry, the color will be too dark and black.
