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by CookWhatHK0 saved
Tofu and Pork Balls mix mashed tofu with seasoned ground pork, carrot and shiitake, shaped into balls and double-fried until golden and firm.
Have the ground pork ready.
將豬絞肉準備好。
Add the minced spring onion and ginger to the pork, pour in the soy sauce, then add the five-spice powder, white pepper, chicken bouillon powder, and sesame oil.
在豬絞肉中加入葱薑末，再倒入鮮味醬油，接着放入五香粉、胡椒粉和雞精，最後淋上香油。
Add the cornstarch and egg white, mix thoroughly, and let marinate for a short while.
隨後，加入澱粉和蛋清，將其拌勻，並醃製片刻。
Mash the tofu into a paste and add it to the pork mixture.
將豆腐碾壓成細膩的泥狀，再將其與肉餡混合。
Finely chop the carrot and shiitake mushrooms, add to the pork mixture along with the salt, and mix evenly.
把胡蘿蔔和香菇切成細末，一同放入肉餡裏，再加入鹽，攪拌至均勻。
Shape the seasoned mixture into round balls.
將調味好的肉餡團成大小適中的丸子。
Heat oil in a wok to around 160°C, then fry the balls until firm and lightly coloured. Remove from the oil.
在鍋中倒入適量食用油，加熱至大約160℃。將丸子放入油鍋中炸，待丸子變得硬挺並顏色稍有變化後，即可撈出。
Raise the oil temperature until it stops sizzling, then re-fry the balls until golden. Lift out, drain off the oil, and serve.
隨後，將油温升高，直到鍋中不再發出噼啪聲（表示油温已足夠高），再次放入丸子進行復炸，炸至金黃色後撈出，瀝乾多餘的油分即可。
