Crispy Fried Meatballs
Season ground pork, form into meatballs, and steam until cooked, then deep-fry until the exterior is crispy.
Ingredients
Pork (lean and fat, skinless)
400 g
Fine salt
3 tsp
MSG
1 tsp
White pepper
1 tsp
Sesame oil
3 tsp
Crispy batter
225 g
Dry starch
0.5 tbsp
Peanut oil
1500 g
Instructions
1
Step 1
Wash the pork, grind it into a paste using a meat grinder, and place it in a bowl. Add the fine salt and beat with chopsticks in one direction until the mixture becomes sticky. Add the MSG, white pepper, dry starch, and sesame oil, and mix until well combined. Then form the mixture into meatballs, each weighing about 10 g, and arrange them on a plate. Steam over heat for about 8 minutes until cooked through, then remove and drain off the original liquid.
2
Step 2
Place a wok over medium heat. Once hot, add the peanut oil and heat to 60% hot (about 150°C/300°F), then remove the wok from the heat. (The original text is incomplete; this is assumed to be the step for coating the meatballs in the crispy batter and deep-frying them.)
