The Gu fish is used because its freshness is more intense than other fish.
At this time, the oil temperature in the pot has risen to seventy percent hot, and Grandpa Gao holds a bowl of meatballs that have just been set from frying, and pours in half into the oil pot.
The heat is weak, so when refrying, it's important to do it carefully.
You can't pour all at once, that way the temperature of the oil will drop significantly, and the oil temperature will not rise, which will cause the grease to seep into the meatballs.
This is a big taboo.
Not only the Fried Meatballs, but all types of fried meatballs, are forbidden to be fried in warm oil.
As soon as the meatballs were poured in, the oil pot suddenly boiled up.
The frying time is still not long. About eleven or twelve seconds later, Grandpa Gao fishes out the meatballs from the oil pot, and then shakes them a few times above the oil pot as usual.
