Fried pork balls(zha zhu rou wan zi )

Fried pork balls

Introduction:

"I've fried pork balls before. They're not as good as this! The only difference is the addition of steamed bread crumbs, which makes the meatballs taste very good... "

Production steps:

Step 1: 7% lean and 3% fat pork forelegs, stir them into pork stuffing with cooking machine (or chop them with knife)

Step 2: peel the steamed bread and rub it into crumbs

Step 3: knock an egg into the pork stuffing;

Step 4: add soy sauce, salt, pepper and chicken essence;

Step 5: pour in the steamed bread crumbs;

Step 6: stir with chopsticks clockwise; (feel obvious stickiness and elasticity)

Step 7: hold the right amount of meat stuffing and squeeze out the meatballs from the thumb and forefinger;

Step 8: after the oil pan is heated, turn to medium low heat, and slowly fry the meatballs until the surface is golden.

Step 9: deep fried meatballs can be eaten like IKEA meatballs with bluemold sauce, or cooked into meatball soup with vegetable tofu, or with appetizer sweet and sour dishes---

Step 10: heat the oil in the pan and turn off the heat first

Step 11: finally, pour in the pork balls, stir, evenly wrap in the sauce, then you can!

Materials required:

Pork stuffing: right amount

Steamed bread: right amount

Eggs: right amount

Soy sauce: moderate

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: * the meat of front leg is tender than that of back leg, and it's almost fat and thin, so it's better to choose the one with 7% lean and 3% fat for making the meatballs; * the meatballs made from front leg are more delicate, but the ones made from back leg will be coarser; * the steaming steamed bread just bought can't be made into crumbs, so it's better to buy it in the morning and then use it in the afternoon; * the steamed bread made overnight is the best, and some large particles will become crumbs when kneaded by hand; *The size of the meatballs should not be too big, otherwise it will take time to fry, not easy to cook, the key also costs oil, ha ha~

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zha Zhu Rou Wan Zi