Deep-fried Nine Sons
Leftover savory bits from a rich soup are folded into a batter of wheat flour, crispy pork coating mix, and stone-milled whole wheat, then fermented and shaped into little balls. Deep-fried twice for extra crunch, they make golden, savory fritters.
Instructions
- 1
Add a small amount of the residue from Baoyuan decoction to the flour.
- 2
Add the crispy pork powder.
- 3
Add whole wheat flour from the stone mill.
- 4
Add homemade calcium powder, add yeast powder, stir evenly, and wait for it to ferment.
- 5
After making the dough, use a small spoon to dip in oil and shape into raw balls.
- 6
After pouring oil into the pot and heating it, add the raw meatballs.
- 7
Meatballs taste better if they are fried again after the first fry.
- 8
Finished product image.
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Ingredients
Main Ingredients
- The sediment of Baoyuan Decoctionto taste
- Flour10g
- Baking powder3N
- Baoyuan Decoction1 bowl
- Crispy Pork Powder50g+
- Stone-ground whole wheat floura pinch
- Calcium powder from residuea pinch