Fried Meatballs with Crunchy Exterior and Tender Interior, the Best Appetizer for the Lunar New Year

Ingredients:
500g of pork with a fat to lean ratio of 4:6
150g-200g of sweet potato starch
Salt, white pepper powder, lard, vegetable oil, ginger, yellow bean sauce (both dry and Northeast soybean paste are acceptable), toasted sesame seeds (optional), green onions, Sichuan peppercorns
Instructions:
Crush the green onions into two or three sections, add some Sichuan peppercorns, soak them in hot water, and set aside until the water cools. Dissolve the sweet potato starch in an appropriate amount of water to make a batter.
Grind the pork into fine minced meat, removing any tendons.
Finely chop 30g of ginger.
Mix the minced meat with the chopped ginger, 5g of salt, 30g of melted lard, white pepper powder, 3g of yellow bean sauce, toasted sesame seeds, and the starch batter, continuously stirring until it forms a uniform and smooth meat mixture.
Shape the mixture into meatballs with a diameter of about 3cm, although they may not look perfect at this stage.
Heat the cooking oil in a pan to 160°C. Take out the meatballs and let them cool slightly. As the temperature drops, the lard solidifies, making the meatballs less sticky and more malleable. Simply knead them lightly in your hands to make them smooth and round, then put them into the pan.
Fry the meatballs at 160°C for 3 minutes.
Fry them again at 200°C for 40 seconds.
Fry them a third time at 240°C for 40 seconds.
Serve with salt and pepper or tomato sauce.
You can make extra meatballs and only fry them once. Store them in the refrigerator or freezer. When ready to eat, thaw them to room temperature, then fry at 160°C for 1 minute, followed by a second frying at 200°C and 240°C for 40 seconds each.
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