Homestyle Crispy Meatballs Recipe

The New Year is about to arrive,meatballs are a must-have dish for many families during the Spring Festival. Meatballs are also known as meat rounds, with round shapes symbolizing family unity and prosperity. There are many types of balls, among which the most commonly made ones are pork balls,beef balls, and lotus root balls. Deep-fried meatballs are purely made from pork. After frying, they are crispy on the outside and tender on the inside, with rich sauce flavor, very delicious to eat directly or with tomato sauce, sweet and spicy sauce, or salt and pepper powder. They can also be made as braised meatballs or sweet and sour meatballs.

Ingredients: 250g pork mince, 10g yellow bean paste, 10ml cooking wine, 5ml dark soy sauce,light soy sauce 10ml, 2 green onions, 5g ginger, 30ml water, 50g cornstarch,oil as needed.Cornstarch and oil

for cooking.

1. Clean the green onions and chop them finely; mince the ginger and soak in water for a while, then strain to make onion and ginger water;

2. Place the pork mince in a large bowl, add yellow bean paste, cooking wine, dark soy sauce, light soy sauce, cornstarch, mix well;

3. Pour the onion and ginger water into the meat mixture twice, stir with a in one direction until it's firm; then use your hands to grab and throw the meat about ten times for further firmness;

4. Use the thumb position to squeeze out meatballs from the meat mixture and place them on a plate for preparation;

5. Heat enough oil in a pan, wait until 60% hot before adding small balls of meat one by one, gently stir to prevent sticking, once the balls turn light red, remove and drain excess oil;6. Increase heat again, when the oil is 70% hot, add all the meatballs back in and repeat frying for another minute; remove from the pan when the meatballs become brownish-red. Cooking tips:

**Pork mince should be selected with a mix of fat and lean parts, such as half-fat or four parts fat and six parts lean for better texture;

too much lean will result in dry meatballs.

**If there's no yellow bean paste, you can useyellow soybean

paste as a substitute, or omit it completely. Since the seasoning already has saltiness,no additional salt is needed.**Due to the darkening effect of old, the meatballs will turn deep brown after frying; if you prefer lighter-colored meatballs, you can skip the old.**Re-frying the meatballs ensures a crisper texture, don't skip this step.

**While frying the meatballs, you can occasionally lift them with a slotted spoon and toss in the air a few times to achieve a loose and crispy texture.

Fry the meatballs again to make their surface crisper, this step must not be omitted.

While frying the meatballs, use a slotted spoon to lift them out occasionally and toss them in the air several times. Repeat this process several times to give the meatballs a loose and crisp texture.