Dry fried bean dregs balls

Overview

In the winter in the Northeast, especially during the Chinese New Year, everyone makes fried meatballs. Rice is often added to my meatballs to increase the texture of the outer layer. So if you don’t add bean dregs to these meatballs, they will be the meatballs I usually eat at home. You can use as much rice as you like, but it’s always better not to have too much, and it can’t exceed the amount of meat. The meatballs are crispy on the outside and tender on the inside. This meatball has a different taste because of the addition of bean dregs. The meat filling is leftover from making dumplings, which is a bit sparse, and the meatballs are a bit plain. When it comes to croquettes, my experience is to add less salt, otherwise the fried croquettes will be very salty.

Tags

• hot dishes
• bean dregs
• egg
• onions
• pepper noodles
• pork stuffing
• rice
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Finely chop onion and ginger.

   

2. 2 First add a little salt, light soy sauce, and peppercorns to the meat filling and mix well, then add 1 egg, bean dregs, and rice in sequence and mix well.

   

3. 3 Then add an appropriate amount of starch and mix evenly. Note that the mixing process should be stirred in one direction.

   

4. 4 Squeeze them into balls with your hands and fry them in oil pan until cooked.