I have been running a delicatessen for so many years, and there are many specialties in the store. In particular, fried beef balls are particularly popular with new and old customers. Every time the store is out of stock, many customers book in advance. Next, I will take out the experience and experience of fried beef balls and share them with you.
Take five pounds of beef (ribs are best) minced or chopped into the basin, a little chopped green onion, a little more minced ginger, beat 8--10 raw eggs, put in a little sesame oil, half a box of thirteen spices, about 40 grams of salt, stir by hand clockwise, while stirring while adding a little water and the right amount of corn starch (diluted), stir until the meat filling is strong and elastic. Finally, beat the minced meat repeatedly until it is viscous.
Next, heat the oil in the pan to about 60 degrees, grasp the meat filling by hand to squeeze out the shape of the balls, peel off with a small spoon and fry in the oil until the appearance is golden and crispy.
This makes the beef balls crispy on the outside and tender on the inside, full of elasticity and chewy head.