Description:The style of cooking is classified: Shandong cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fragrant Make the degree of difficulty : Ganish food (intermediate ) Make time: 30 minutes The materials: Fat thin 250 grams o... Small burger of dry deep-frying

• The style of cooking is classified: Shandong cuisine | Homely dish | Suit the taste of both old and young
• Taste: Salty and fragrant
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 30 minutes

• The materials: Fat thin 250 grams of the end of pork
• Condiment : A little of yellow bean sauce , 1 gram of soy sauce, the end of spring onions, gingers are each 2 grams at the end, 1 egg, water starch is 100 grams, 2 grams of salt, 10 grams of cooking wine, 50 grams of edible vegetable oil, the Chinese prickly ash is right amount
• Small burger method of dry deep-frying:
• 1, pork add the end such as ginger such as spring onions the end, cooking wine , egg liquid , salt , soy sauce , yellow bean sauce , ink starch mix evenly. The end of rolling that the Chinese prickly ash is fried slightly, make the mixture of salt and roast prickly ash.
  2, the pan is put the oil burns 60% of the heat, crowd the meat filling into a stature small even ball , enter the pan to fry and pull out to the golden yellow .
  3, pat the ball lightly loose with the spoon, enter the pan to fry again , bomb several times repeatedly , to burnt to is it put record to pull out while being fragile, at having desking, going along with mixture of salt and roast prickly ash flavor dish for dipping in the food.
• Note:
• Soft in burnt outside, it is fragrant and delicious to do.
  ps. Do not like the friend of the fat and try one's best to select the precise thin meat filling for use, so can not be oily. O (?¨¦ _ ?¨¦ ) o!