Deep-Fried Soup-Filled Meatballs

Deep-Fried Soup-Filled Meatballs

　　Deep-Fried Soup-Filled Meatballs belong to the Shandong cuisine. They are characterized by their yellowish-green appearance, fragrant exterior with a soft interior, and deliciously savory taste. The meatballs have a crispy outer layer and are filled with juicy broth. They have a brownish-yellow color, are aromatic and tasty, and taste even better when dipped in five-spice powder.

　　Dish name: Deep-Fried Soup-Filled Meatballs

　　Cooking method: Deep-frying

　　Category: Shandong cuisine

　　Features: The meatball outer layer is crispy, filled with juice. It has a brownish-yellow color, is aromatic and delicious, and tastes even better when dipped in five-spice powder.

　　Serving suggestion: Best enjoyed as a main dish during lunch or dinner.

　　Ingredients

　　　　Main ingredients: 300g lean pork, 100g salted bread

　　Auxiliary ingredients: 30g egg

　　Seasonings: 5g salt, 25g cornstarch, 25g five-spice powder, 100g peanut oil, and appropriate amounts of others

　　Preparation steps

　　　　1. Wash lean pork, mince it into a paste, place in a bowl, and mix well with egg white, wet starch, and refined salt. Set aside.

　　2. Take about 25g of the meat paste to form each meatball with a diameter of approximately 2.5cm. Evenly coat the surface with breadcrumbs, making a total of 12 meatballs.

　　3. Heat peanut oil in a wok over medium heat until it reaches 60% heat. Fry the meatballs one by one until they turn brownish-yellow, then remove and arrange on a plate. Serve with five-spice powder for dipping.