Fried wormwood meatballs (improved version)

Overview

Crispy on the outside and tender on the inside.

Pick the middle green part of Artemisia fasciata.
Rinse clean and control water.
Cut into finger lengths, and then cut a few times across.
Chop onion and ginger and set aside.
If you like it spicy, add some crushed millet and pepper.
Put the mugwort, green onions and ginger into a basin.
Sprinkle with appropriate amount of salt, pepper powder and a little chicken essence.
Use chopsticks to copy evenly.
Appropriate amount of flour, plus half a handful of sweet potato starch.

$Fried wormwood meatballs (improved version) step 9$
Mix into thick vegetable balls.
Dissolve a little baking soda in warm water.
Pour in the vegetable balls and mix well.
Form into balls and set aside. You have to take photos alone, so you can avoid being in a hurry and the meatballs will be cooked evenly.
Heat the oil pan to 60% heat, add the meatballs one by one and fry.
Fry until the meatballs float. A little more firepower.
The meatballs are evenly colored.
Remove the oil control.
The fried meatballs are crispy on the outside and waxy on the inside.
Finished product.
Finished product.