Crisp crispy fragrant dry fried lamb meatballs

"Meatball means round and round, every Lunar New Year, the family will cook balls, not only delicious, but also crisp and soft, is a very delicious dishes snacks. As a dinner table banquet dishes is definitely a good Select, the following hurry to learn it, crisp crispy fragrant miles.
List of ingredients
• 500 grams of lamb
• Starch 20 grams
• 1 piece of ginger
Salt a little
Chicken a little
• cooking wine amount
• sesame oil a little
• a little white pepper
Tips

1. Meatballs fried at least three times, the first time is for the stereotypes, the second time is to fry the meatballs, the last one is to make the surface of the meatballs more beautiful color.
2. Croquettes can also be used when the round spoon, can make balls faster forming, fried up more convenient.
3. Do not add minced meat in the green onion, or it is easy fried.
4. Add a little water in the process of meat filling, the taste can be more energetic Road.

Fried lamb meatball approach steps

1 First, we will buy the mutton chop into meat, add a little water, stirring in one direction kept, a little quiet for 5 minutes and then pour out the excess water.

2 Wash the ginger into the meat into the end, into the appropriate amount of cooking wine and sesame oil, then add a little salt, MSG and white pepper seasoning, sprinkle a little starch, stir well.

3 Brush the bottom of the plate with a layer of edible oil, take the appropriate amount of meat mud in your hand, and then squeezed out from the middle, take the spoon one by one in the plate, waiting for spare.
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4 pot into the number of edible oil, oil temperature till Bacheng hot, the balls one by one into the fried 3-5 minutes, until after its shape can remove.

5 The pot of oil to heat again, the first fried balls back into the pot, fried until the ball can float with a ladle picked up.
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6 Finally, the oil to heat again, then add the second fried meatballs, fried until the surface was yellow