New Try, New Taste-----crispy Lychee Meatballs
1.
Add salt light soy sauce chicken essence, green onion and ginger to the meat filling and stir evenly.
2.
Wash lychees, peel and remove pits. Dry the lychee meat.
3.
Stuff the meat into the lychee.
4.
The lychee stuffed with meat is coated with dry starch.
5.
Then coat with a layer of egg liquid.
6.
The surface is covered with bread crumbs.
7.
Transfer into a 50% hot oil pan and fry until slightly yellow.
8.
Re-fry again, until golden, remove the oil.
Tips:
In order to be more crispy, the meatballs should be re-fried.