I like fried balls, especially those that have just come out of the pot. They are golden and crisp, and they rattle when I bite. In fact, making fried meatballs is not complicated. Many people find that the fried meatballs they make are not as crispy as those bought outside. With fried meatballs, the fried meatballs you make are very crispy.


Section 1 lotus root
250g pork
1 small piece of ginger
A little five spice powder
A little white pepper
Proper amount of salt
1 tablespoon raw soy sauce
5g sugar
1 steamed bread


Step 1
Peel the lotus root, slice it first, and then chop it slowly into fine particles

Step 2
Peel off the skin of steamed bread and soak it with sufficient water for standby

Step 3
Chop the streaky pork into small pieces (or directly use meat stuffing)

Step 4
Add five spice powder, salt, white pepper, sugar and ginger powder to the pork (don't add scallions, otherwise the balls will be fried and blackened)

Step 5
Add the eggs and beat them in one direction until they are strong (don't omit this step)

Step 6
Add chopped lotus root

Step 7
Squeeze the steamed bread slightly and knead it. Add the minced lotus root with the minced meat and beat it again until it is strong

Step 8
Use the tiger's mouth of your left hand to quickly squeeze out balls of appropriate size

Step 9
Add oil in the pot and heat it until it is 4-5% hot. Put in the squeezed balls, fry them over medium and low heat, and take them out after the surface is shaped

Step 10
Heat the oil in the pot to 70%, put in the balls and fry until the surface is golden