The process of making fried meatballs involves mixing well-balanced minced pork with tofu, boiled shredded white radish, and flour. Once it's well-seasoned, you wet your hands with clear water, shape the mixture into round balls, and fry them in oil until they are golden brown and float on the oil's surface.
Gu Xiaoqing, always aiming for culinary perfection, added seven or eight eggs to the meatball mixture, squeezing in the juices from scallions and ginger, then mixed it all together.
The resulting meatballs were fragrant, crispy, soft, and held together perfectly. The taste was simply delightful.
Gu Xiaojie kept circling the stove several times, and with each round his hands accumulated a few more meatballs, his mouth also visibly full.
It seemed that lunch for today might not be necessary.
