Sweet and sour dumplings Ingredients: 300g minced pork Ingredients: 2 tablespoons minced garlic, 2 tablespoons minced scallion, 1 tablespoon minced ginger, 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon cornstarch, 1 tablespoon dark soy sauce, 1 tablespoon water, 1 tablespoon oil Dipping sauces: 3 tablespoons water, 2 tablespoons Zhenjiang balsamic vinegar, 2 tablespoons sugar, 1 tablespoon Shaoxing wine. Directions: 1. Mix minced pork with seasonings, green onion and ginger, and stir to form a gelatinous consistency (sometimes you can add grated radish for a nice color). You can also add a bit of tofu to make it softer to eat). 2: Shape the pork into small round balls and dredge in cornstarch. 3. Fry the meatballs until golden brown and remove. 4: Heat a tablespoon of oil, sauté the garlic, add the meatballs, offer the sauce, and cook until the sauce is slightly dry. Ingredients: 12 taels of minced pork, half a Chinese cabbage, two green onions. Seasoning: (1) 2 tablespoons green onion and ginger water, half an egg, ? teaspoon salt, ? tablespoon cornstarch water. (2) 4 tbsp sugar, 4 tbsp vinegar, ? tbsp soy sauce, ? tsp salt, 4 tbsp water, 1 tbsp cornstarch, a little sesame oil. Directions: [1] Finely chop the meat, mix in seasoning (1) and stir in the right direction. Heat 6 cups of oil and deep fry the meatballs until they float. [2] Cut cabbage into thick strips, stir-fry in 2 tbsp oil to soften, season with salt and monosodium glutamate. [3] Stir-fry seasoning (2) in 2 tbsp oil, add the meatballs and mix well, then place on top of the cabbage. [4] Sprinkle shredded green onion to serve. Sweet and sour meatballs Main Ingredients: Minced meat Ingredients: Eggs, starch, flour, oyster sauce, salt, brown sugar, aged vinegar, light soy sauce, two slices of ginger, side dishes: shredded cucumber, shredded cabbage Directions: 1. Minced meat and two slices of ginger, chopped, add two eggs, a little flour, oyster sauce and a little salt, stir together. If it is the ridge, that is the back of those seasonings stirred into a paste, wrap the meat strips on the line 2, a small casserole dish with more hot oil, medium-low heat, one by one fried balls / ridge strips; last and then high heat, the fried balls and then over the hot oil, so that the balls / the surface of the ridge fried crispy and control the oil 3, another small bowl, add chenggong vinegar, brown sugar, starch a little bit, soy sauce a little bit, a little bit of salt, whisk, and then add a little bit of water 4, hot frying pan, add a little oil, when the oil is hot, pour in the sweet and sour sauce, stir, while turning down the heat, pour into the deep-fried meatballs / tenderloin, evenly coated with sweet and sour sauce, that is, start the pan on the plate 5, side dishes can be fried beforehand to be used, just use the oil with a little salt to fry until crunchy texture can be.