I really like this wild meatball, which is soft and tender, not greasy. So I also learned to do it myself. The preparation is not complicated, just trouble to fry once, so generally do some frozen refrigerators and want to braise and take out the braised, want to burn the soup, take out some spinach fans or small vegetables and other vegetables on the line. If you want to eat directly, the fried time is longer, and it is ok to put a little more seasoning.
Mix all the ingredients with the meat and mix them clockwise. (In the meantime, I slowly squirted cold water into the meat.) I was lazy with tools.
Beat the meat for half an hour
Do not squeeze by hand, use two spoons to stick the water back and forth round the meatballs under the oil pan. I am frying in an electric fryer. It is very convenient to fry four times at a time. If you use a pot on the gas, you can use a small fire. When you fry, there will be bubbles on the side of the meatballs. The oil temperature will be fine.
If you don't have a fritter on your hand, you can use a light steamed bun, and 1-2 will be crushed with hot water.