We all know that during festivals and holidays, families will always make a lot of delicious things, and pork balls seem to be an indispensable food. Think about the time when Mom brought out the freshly cooked meatballs, crispy on the outside and tender on the inside. A bite is truly a delicacy of the world! But now that we are working outside, it is difficult to eat Mom’s fried meatballs. In fact, the method of frying pork balls is very simple. Let’s learn together below!

1. Prepare all the materials. Pork paste can be bought ready-made or you can buy pork and mince it yourself. This one is made by me.

2. Grate the ginger into ginger juice, chop the scallions into sections, add salt, white pepper, egg, cornstarch, and cooking wine, and stir vigorously in a clockwise direction.

3. Stir for about 2 minutes, then add 30 milliliters of water and continue to stir in a clockwise direction. It should take about 3/4 of a minute.

4. Pour half a bowl of water, add two spoons of cornstarch, prepare a small soup spoon for later use. You will need to use the small spoon to scoop the meat paste into the oil pot. After each scoop, put the spoon into the starch water bowl to prevent it from sticking to the meat paste.

5. Pour in salad oil and heat over high heat

6. When the oil temperature is about seven out of ten, first put in a very small meatball to test the oil temperature. If the meatball sputters upon entering, it means the oil temperature is more suitable. At this point, turn the heat to medium and quickly put the meatballs into the hot oil one by one with a spoon.

7. Place the meatballs one by one along the side of the pot, do not use a spatula to flip them, and you can use chopsticks to gently push them, preventing the meatballs from sticking together. Once the color of the meatballs that were put in first becomes darker, you can use chopsticks to pick them out.

8. After frying, the meatballs should be drained of oil and removed from the pan! The fried meatballs are crispy on the outside and tender on the inside, very delicious. They can be stored in the refrigerator for a week when they are cold, and can be used to make braised pork balls or added to soups, there are many ways to eat them.

Cooking Skills

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