Dry Fried Egg Balls

Overview

The meatballs and quail eggs are combined, and the meatballs become eggs

The quail eggs you buy with the skin on are better. Peel off the skin and they will be very tender. But I didn’t buy it, so I made do with it
Add light soy sauce, yellow sauce, cooking wine, and egg white to the meat filling and stir vigorously in one direction
Dip your hands in oil and wrap the quail eggs into meatballs
Grease the plate with oil in advance to prevent it from sticking to the plate. Place the wrapped meatballs on the plate
Place oil on the pan and heat until it is 30 to 40% hot
Insert the meatballs, do not move them at first, let the meatballs set, and then use chopsticks to separate any sticking parts. When the meatballs float, fish them out. Raise the oil temperature to 60%, add the meatballs and fry for another minute. Take it out, wait until the oil temperature rises to 60%, fry for another 10 seconds, take it out, the meatballs will now turn maroon red
Remove the finished product to control oil
The cut surface looks like this
Put it on a plate and eat the balls, and your life will no longer be ruined