Dry fried tofu meatballs, crispy on the outside and tender on the inside, full of fragrance in the mouth, and will not be hard when cooled

Fried tofu meatballs with tofu and pork today. Not only can it be kept for a long time, but it can also be used to stew cabbage, stewed radish, and eat a pot of warm stew in winter, and my heart will suddenly be hot.

Specific method: 1 kg of tofu, 1 kg of pork filling, 2 eggs, and an appropriate amount of green onion and ginger.

Prepare the ingredients. Add green onion and ginger to the minced meat.

Crush the tofu and mix the minced meat and sprinkle with half a tablespoon of salt.

Crack in two eggs and sprinkle with pepper.

Add another 2 tablespoons of flour and rub it repeatedly with your hands until it is thick enough to form a ball.

Pour oil into the pan and turn off the heat when the oil is 50% hot. Squeeze out the filling with the tiger's mouth, then rub it repeatedly with your hands and put it in the pot with a spoon.

Fry on medium-low heat for 10 seconds to set, then stir gently. After frying until golden brown, use a grate to remove the oil.

Tofu meatballs, tofu mixed with the fragrance of meat filling, crispy skin, soft and refreshing, tender and soft, delicious!