Hometown meatballs
Overview
Meatballs from my hometown, my son’s and my favorite. Sometimes I just think about the meatballs made by my mother and learn from them when I go home during the holidays.
Tags
Ingredients
Steps
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The sandwich meat my mother bought was 30% fat and 70% lean.
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Put minced green onions and minced ginger in it.
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Eggs (I have a lot of meat, so I have two more eggs), salt, white wine. At this moment, put 2ml of white wine.
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This is the oil made from boiled lard residue☺. It’s about 200-300ml of oil. Turn the oil to 90% heat and add the raw meatballs.
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This is what it looks like after putting it in.
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Add white wine and egg white to prevent sticky hands. Add 3ml of white wine to one egg white.
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Gently slide the raw meatball sides into the pot. When frying meatballs, you don’t need to add too much oil because there will be more oil. You can use vegetable oil or salad oil for frying.
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Big fire first, then small fire. Fry until golden brown.
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After low heat, the meatballs float on the oil surface and can be taken out.
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Take out the meatballs and let cool.
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Take another pot, add cold water, dark soy sauce, sugar, and a little salt. Boil it for ten minutes and it's ready to eat. Cold water must be added here, and the hot water meatballs must be broken into pieces.
