Pork filling appropriate amount, dry starch appropriate amount, egg white 0.5, ginger powder appropriate amount, salt appropriate amount, veggie oil appropriate amount, chopped green onion appropriate amount, soy sauce appropriate amount, cooking wine appropriate amount

Practice

1. sweet and sour sauce practice: sugar chen vinegar a little bit of dark soy sauce (in order to color a little bit more thickly, a few drops only) salt garlic mushrooms chopped green onion cool water

2. pot to leave a little bit of oil, put the ingredients in a bowl on the good, after the pot is hot, pour the juice, collect the dry time is also the time to adjust the flavor of the juice. When the sauce is a little thick, pour the balls back into the pot and coat them with the sauce.

3. meat and dry starch, egg white, ginger powder, salt, minced green onion, soy sauce and cooking wine together, add a little cold water to the meat mixture to have a little bit of strength, but there is not like dumpling filling.

4. Put the meat mixture in the refrigerator for 20-30 minutes, so that it will be easier to form the meatballs. Put some oil in a small pot and heat it to 70-80% (that is, put a chopstick in the oil, and small bubbles will rise around the chopstick) and put the meatballs into the pot and fry them until they are golden brown.

5. Put the meatballs on a plate lined with kitchen paper towels.

Tips

1. You don't have to use a lot of oil to fry the meatballs, just use a small pan with enough oil to cover the whole bottom of the pan, and keep turning the meatballs around as you fry them so they cook evenly. Put a little soy sauce in the meat mixture to remove the fishy flavor of the meat. Putting minced garlic in the sweet and sour sauce will be more flavorful. 2. Put some chopped water chestnuts in the meat filling can make the balls more refreshing.