Fried Soup-Filled Meatballs
Crispy on the outside with a broth-filled interior, these fried soup-filled meatballs are warm golden-brown in color and have a fragrant, fresh, savory flavor.
Ingredients
lean pork (cleaned and minced into paste)
250 g
frozen consommé (cut into 1cm cubes)
100 g
breadcrumbs
50 g
peanut oil
500 g
starch (wet starch)
50 g
egg (weighs about 50g, use only the egg white)
1
refined salt
10 g
five-spice powder (for dipping)
5 g
Instructions
1
Step 1
Clean the lean pork, mince it into a paste, place it in a bowl, add refined salt, egg white, and wet starch, then mix thoroughly.
2
Step 2
Cut the frozen consommé into 1cm cubes, 12 pieces in total, set aside.
3
Step 3
Shape the meat paste into balls approximately 2.5cm in diameter, wrap one frozen consommé cube in the center of each meat ball, coat the surface evenly with a layer of breadcrumbs, make 12 in total.
4
Step 4
Place a wok over medium heat, pour in peanut oil, heat until it reaches 50-60% of its maximum temperature (around 125-150°C), add the meat balls one by one, fry until they turn brownish yellow, remove from the oil, arrange on a plate, and serve with five-spice powder for dipping.
