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Deep-fried Meatballs
Pork meatballs take a long, slow fry until their crust turns mahogany-crisp while the inside stays juicy and springy. Served with pepper salt for dipping, they are the undisputed star of any fried spread.
Instructions
- 1
Add egg, pepper, salt, dark soy sauce, light soy sauce, oyster sauce, minced ginger, chopped green onions, and diced lotus root to the minced meat.
- 2
Mix well.
- 3
Add slightly less than half a pot of oil, heat the oil to 60% hot.
- 4
Wear a glove on the left hand, hold a rice spoon with the right hand to scoop, and start frying.
- 5
Adjust the stove to medium heat by yourself, it shouldn't be too hot, and fill the pot to the top.
- 6
Once it is colored, take it out.
- 7
It's served.
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Ingredients
Main Ingredients
- Pork mince500g
- lotus root1/2 piece
Seasonings
- oil500ml