Materials?

Pork forelegs 1000g

Two eggs

Cooking wine 30 grams

Jiang Mo 30 grams

2 grams of star anise powder

Potato starch100g

50 grams of peeled steamed bread

Salt10g

5 grams of sugar

5 grams of soy sauce

30 grams of soy sauce

Chicken essence 1g

70 grams water

How to eat crispy pork balls that are not greasy?

Soak the peeled steamed bread in cool white until soft, and squeeze out the water with a cage cloth for later use.

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100g starch is soaked in 70g water and allowed to stand, and clear water on the surface is poured out for later use.

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Put all the ingredients in a large bowl and mix well.

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Use chopsticks to hit in one direction until you are strong.

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Grab some meat stuffing with gloves, not too much, squeeze out a tiger's mouth meatball (if it is not round, it can be repeated several times, and it has always been round), and scrape off the bottom with a spoon.

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I didn't weigh the oil in the pot because each pot is different in size. As long as the meatballs float in the oil pan. If the oil temperature is high, meatballs can go in with small bubbles around them.

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Deep-fried until the color is red and bright, the skin is crisp, and the meatballs float on the oil surface. How's it going? Is it tempting?

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skill

1,10g salt is not salty. If the taste is heavy, people can increase it appropriately. 2, adding steamed bread is to make the skin crisp, so a little bit is good. 3. The frying time is not regular. Personally, I like the taste of crispy outside and tender inside, so it floats for a few seconds and then comes out of the pot. If you like the dry taste, you can extend the time appropriately. ? 4. As for the heat, don't have a big fire, just medium and large size. Be sure to pay attention at any time and beware of frying.