The meat stuffing is about 350g.
Accessory half an egg.
Cooking wine 10g
2 grams of soy sauce
2 grams of pepper
3 tablespoons sugar
White vinegar 1.5 tbsp
Appropriate amount of tomato sauce
Proper amount of salt
Onion amount
Ginger amount
Garlic right amount
Appropriate amount of starch
Sweet and sour taste
Frying technology
It takes half an hour.
Simple difficulties
Production steps of sweet and sour meatballs
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1
Prepare meat stuffing (fat three thin seven).
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2
Prepare Jiang Shui with starch, eggs and onions.
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three
Prepare onion, ginger and minced garlic.
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four
Prepare white vinegar, tomato sauce and sugar.
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five
Add cooking wine, pepper, salt, half a soy sauce egg, onion, Jiang Shui (take out onion and ginger with a colander) and starch into the meat stuffing, and stir well.
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six
Mix white vinegar, sugar, tomato sauce, salt, starch and appropriate amount of water to make sweet and sour juice.
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seven
Put the pot on a big fire, add oil and heat it to 60%. Squeeze the stirred meat into balls by hand and fry it in the oil pan.
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eight
Put all the meatballs in the pot.
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nine
Deep-fry the meatballs until the skin is slightly hard, cook them and take them out.
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10
When the oil temperature rises to 70%, put the meatballs into the pot.
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1 1
Deep-fried until golden brown, crisp and cooked.
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12
Take out the meatballs.
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13
Leave the oil in the original pot and add onion, ginger and garlic.
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14
Stir-fry until fragrant, and pour in the evenly stirred sweet and sour juice.
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15
When the juice boils and the fish's eyes blister, boil it in hot oil.
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16
Baked juice.
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17
Pour in meatballs.
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18
Turn it over a few times quickly and spread the balls evenly with sweet and sour sauce.
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19
Take out the pot and put it on the plate.