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1
Prepare the main ingredients: 600 grams of pork front leg meat stuffing, crushed leftover cold steamed buns, a piece of green onion, and one egg. -
2
Add salt, thirteen spices, pepper powder, eggs, starch, light soy sauce, dark soy sauce, oyster sauce, and chopped green onions to the meat filling. -
3
Whip vigorously in one direction. -
4
Add dry steamed buns. If the meat filling is too dry, add a little water. -
5
This is the prepared meat filling. -
6
Put an appropriate amount of oil in the pot. The oil temperature is 60%. Add the doughballs. Start frying on medium heat until they are set. Turn to low heat and fry until the meatballs float. Finally, turn to high heat and fry. Burnt shell. -
7
It takes about 6-8 minutes to control the oil and remove it. -
8
Eat it while it's hot and charred on the outside but soft on the inside. It has a different flavor when it's cooled down. -
9
Fry more and store it. You can make stews or steamed bowls. It still tastes like when you were a kid...
Tips
1. Because the steamed buns purchased are not very firm and are not soaked in water, they are broken into pieces and used directly. If the meat filling is dry, you can add a little water.
2. Pay attention to the frying temperature during the steps.