400 grams (0.88 lb) beef
150 grams (0.33 lb) wheat flour
1 gram (1/4 tsp) baking powder
1 gram (1/4 tsp) MSG
5 grams (5/6 tsp) salt
20 grams (2 tbsp) dry cornstarch
0.2 gram (1/20 tsp) pepper powder
0.5 gram (1/10 tsp) sesame oil
500 grams (1 cup)oil (only 1/10 of it to be consumed)
100 grmas (6 tbsp) water
Grind the beef into minced meat and put it a bowl. Add the salt,
MSG, and pepper powder and stir well. Add the dry cornstarch and
mix well. Shape the mixture into balls about the size of pigeon
eggs. Steam for 15 minutes.
Use the flour and baking powder to make a paste.
One by one put the meatballs in the flour paste and totally cover
them with the paste.
Heat the oil in a wok to 200-220:C (390-430:F). Deep-fry the bals
wrapped in flour paste until they are golden yellow in oclor. Place
them on a plate and sprinkle the sesame oil over them. The dish is
ready to serve.
Features: Golden yellow in color, crispy outside and tender
Taste: Crispy, salty and delicious.