Crispy on the outside and tender on the inside fried pork meatballs (can also be used to make braised lion's head meatballs) – A Chinese-style daily meal recipe (275)

Mix all ingredients together and stir in one direction for about 10 minutes until the mixture becomes elastic.

Pour enough vegetable oil into a pot to almost completely submerge the meatballs. Heat the oil until small bubbles appear around chopsticks when you put them in; then you can add the meatballs.

Take a suitable amount of minced meat with your hands, squeeze it out from between your thumb and forefinger to form a meatball, scoop it off with a spoon, and fry it in hot oil until golden brown.

First fry: Fry over the lowest heat for 3-5 minutes until set and cooked through. ⭐️ The first fry results can also be made into braised meatballs. Larger meatballs can be made into braised lion's head meatballs.

Double fry: Fry over medium heat for 1-2 minutes to make the outer skin crispier. If you prefer a slightly charred surface, fry for an extra minute.