In our local area, there is a custom of fried meatballs during the Spring Festival, which indicates that the past year will be full and the new year will be prosperous.
My mother's fried meatballs are three ups and downs, the finished product is golden in color, crispy on the outside and tender on the inside, and crispy in taste, which is deeply loved by the elderly and children. Below I will share with you this recipe and production process.
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【Step 1】Raw material processing:
Put 700 grams of lean meat and 150 grams of fat meat into a blender and puree the meat. Put it in a container and put an appropriate amount of shredded ginger, an appropriate amount of minced green onion, 160 grams of minced steamed buns, 2 grams of white pepper powder, an appropriate amount of refined salt, and an appropriate amount of chicken essence, stir clockwise and grind evenly.
【Step 2】Croquettes are three ups and downs:
1. Pour salad oil into a clean pot and heat for six minutes.
2. Squeeze the meat out of round balls of the same size by hand.
3. Pour hot oil into the side of the pan, fry until set, and then remove it.
4. Fry again until ripe.
5. Fry until repeated three times, wait until the balls are golden brown, crispy on the outside and tender on the inside, and take out the oil control.
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