Hometown Fried Pork Meatballs

Prepare the main ingredients: 600 grams of minced pork from the front leg, leftover cold steamed buns crushed, a section of green onion, and one egg.

Add salt, thirteen-spice powder, Sichuan pepper powder, egg, starch, light soy sauce, dark soy sauce, oyster sauce, and chopped scallions to the minced meat.

Stir vigorously in one direction.

Add dry steamed buns, and if the meat filling is too dry, you can add a little water.

This is the prepared meat filling.

Add an appropriate amount of oil to the pan. When the oil is about 60% hot, put in the shaped meatballs. Start frying on medium heat to set the shape, then turn to low heat and fry until the meatballs float. Finally, turn to high heat to fry until a crispy shell forms.

It takes about 6-8 minutes, then drain to remove the oil.

Eat it while it's hot for a crispy outside and soft inside; when it cools, it has a different kind of flavor.

Fry more and store it, can be used for big stews, steamed bowls, still the taste from childhood...