Ingredients
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Pork (with a mixture of fat and lean, 300 - 400 g)
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Breadcrumbs (50 - 80 g)
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Egg (1)
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Herbs (such as rosemary, basil leaves, thyme, etc., an appropriate amount, chopped)
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Garlic (2 - 3 cloves), minced
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Salt (an appropriate amount)
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Black pepper (an appropriate amount)
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Light soy sauce (1 - 2 spoons)
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Cooking wine (1 spoon)
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Olive oil (an appropriate amount)
Instructions
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Wash the pork, slice it into thin slices, then into thin strips, and finally into small pieces, and put it in a bowl.
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Add minced garlic, appropriate amount of salt, black pepper, Black tea powder barbecue seasoning, soy sauce, cooking wine and chopped herbs to the bowl with the pork pieces, and stir well. Beat in the egg and continue stirring to allow the meat filling to fully absorb the egg liquid.
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Take an appropriate amount of meat filling and roll it into a ball with your hands. The size can be adjusted according to personal preference. Put the rolled meatballs into the breadcrumbs and evenly coat the surface with a layer of breadcrumbs.
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Pour an appropriate amount of olive oil into the pan, heat the oil to 60% (about 160-180°C, you can insert chopsticks into the oil, and small bubbles emerge around it), put in the meatballs wrapped in breadcrumbs, fry until the surface of the meatballs is golden, and remove and drain the oil.
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To make the meatballs more crispy, you can fry them again. Heat the oil to 80% hot (about 200 - 220°C, the oil surface fluctuates more violently and there is obvious oil smoke), put the meatballs back into the oil, fry for 30 - 60 seconds, and remove from the oil.