Ingredients for Sweet and Sour Sauce: 6 tbsp water, 4 tbsp dark soy sauce, 3 tbsp sugar, 2 tbsp rice vinegar, 1 tbsp cooking wine, 1 tbsp ketchup
Measurements:
1: Prepare yam balls, set aside. Directions:
1: Prepare the meat filling, and wash and set aside the Chinese yam.
2: Put the meat on a sheet pan, cover with plastic wrap, and use a meat mallet to hammer the meat to make it more rotten.
3, large yam peeled and cut into small dices, ginger minced, meat in a pot, add yam diced, ginger, breadcrumbs, soy sauce, cooking wine, thirteen spices, salt with the hands of the hand grasp and knead evenly.
4, the meat mixture with the hands of the grasp evenly rolled into about 3 cm size of the ball.
5, put the balls into the starch and roll, and then hand-rolled a little, so that the outside of the balls well coated with starch.
6: Heat oil in a wok and deep-fry the meatballs until golden brown, then drain off the oil.
7: Put all the ingredients for the sweet and sour sauce into a bowl and mix well. Cut the scallions and ginger into small pieces (not included).
8: Heat a little oil in a pan and sauté the ginger and scallions.
9, once again the sweet and sour sauce stirred well poured, stirring evenly with a spoon constantly until the water boils.
10, down into the meatballs and turn well out of the pot.