Crispy meatballs(su xiang rou wan zi )

Crispy meatballs

Introduction:

"The appearance of Honghong is round and lovely, which is very popular with children. In the busiest Spring Festival of the year, we can serve the dishes that relatives and friends can prepare in advance. It's ready to be cooled, packed in fresh-keeping bags and frozen. It's very delicious to eat. It can be steamed or hot pot cooked. Whatever you like. "

Production steps:

Step 1: shred the meat and chop it into small pieces. It's better to put it in the freezer for a while and take it out.

Step 2: green onion, cut flowers.

Step 3: dice the fish cake. Don't use too much. One third is appropriate.

Step 4: salt the meat, soy sauce, soy sauce, pepper marinate, add fish cake, stir vigorously in one direction. Add the right amount of scallion, with good rest for 10 minutes.

Step 5: fire hot oil, turn to low fire after oil is hot. Prepare the starch and put it on the plate, squeeze a ball of meat into a circle, roll it in the starch, shake off the excess starch, put it in the oil pan and roll it again, let the meatballs fry in low heat, and then speed up to make the meatballs. Make the oil pan full of balls, turn the fire to deep fry for two minutes.

Step 6: the skin is red and bright, and the meatballs are crisp outside and tender inside. Taste, crisp taste with delicious meat, great satisfaction.

Materials required:

Pork: 800g

Scallion: 100g

Fish cake: 150g

Cooking wine: moderate

Soy sauce: 1 teaspoon

Old style: one teaspoon

Starch: right amount

Pepper: right amount

Sugar: right amount

Ginger: moderate

Note: fish cake itself contains starch, a small amount of starch should be used in the process of curing. Fried meatballs first small fire and then big fire, there is the effect of outside Su inside tender

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Xiang Rou Wan Zi