Dry-Fried Meat Balls
Crispy on the outside and tender within, these dry-fried meatballs are fragrant and savory—traditionally enjoyed with salt and pepper. A classic dish from Shandong (Lu) cuisine.
Ingredients
Minced pork (fat and lean)
250g
Yellow soybean paste
a little
Soy sauce
1g
Minced scallion
2g
Minced ginger
2g
Egg
1
Cornstarch slurry
100g
Salt
2g
Cooking wine
10g
Neutral cooking oil (actual consumption approx. 50g)
500g
Sichuan peppercorns (ground into Sichuan pepper salt)
to taste
Instructions
1
Step 1
Add the minced pork, minced scallion and ginger, cooking wine, beaten egg, salt, soy sauce, yellow soybean paste, and cornstarch slurry, then stir until evenly mixed. Lightly toast the Sichuan peppercorns, grind into powder, and make Sichuan pepper salt.
2
Step 2
Heat oil in a wok to 60% heat. Squeeze the meat filling into small balls of uniform size, add to the wok and fry until golden brown, then remove. Use a spoon to press the balls to loosen them, return to the wok to fry again, repeat the frying several times until crispy, then remove and arrange on a plate. Serve with a side of Sichuan pepper salt dip for dipping.
