Sweet and sour meatballs are a delicacy made from pork. This is a very common home-cooked dish. It tastes sweet and sour, delicious and appetizing, and is very popular among people. Whether a dish of sweet and sour meatballs is delicious mainly depends on the preparation of the sweet and sour meatball sauce. So how to prepare the sweet and sour meatball sauce? There are many ways to prepare sweet and sour meatball juice. The simplest one is to make it directly with sugar, white vinegar, oil and salt, but the taste will be better if you add tomato sauce. First, pour a bowl of water into a hot pot, add an appropriate amount of tomato paste, oil, vinegar, sugar, salt, and boil the starch over low heat until it becomes thick. Then pour in the previously prepared meatballs and stir-fry until the meatballs are evenly coated with the sweet and sour meatball sauce, and they are ready to serve.

The meat filling must be matched correctly: like dry meatball pancakes, the meat filling of sweet and sour meatballs also needs to be matched with fatty meat fillings, but the fat-to-lean ratio of fried meatballs is different from that of dry-fried meatballs. The reason for the fatness of fried meatballs can be as high as 7:3, so that the fat becomes soft after frying and the finished product is crispy. However, sweet and sour meatballs need to be rich in flavor. It's not easy to work hard if you use such a ratio. Therefore, the corresponding ratio of fat to lean meat is 1:1. Control the oil temperature: Sweet and sour meatballs usually need to be fried three times. The extruded meatballs are placed at 50% oil temperature for the first time and taken out after preparation. The oil temperature exceeds 60% for the second time and fried until the meatballs are clear and crazy, then taken out. At this point, turn the leaking spoon to create cracks on the surface of the sphere and release air. The third time, place the sphere in 70% hot oil and frying oil temperature for about 15 seconds until the skin becomes cleaner.

After adjusting the meat filling, the meat filling should be refrigerated or frozen during my working hours, so that the meat filling can discharge more acid and absorb moisture, and the finished product will not have a sticky taste.

Cut the lean meat into minced meat and the fatty meat into minced meat. Mix the two together. Add fine salt, monosodium glutamate, pickled onions and ginger, thirteen spices, potato starch, white eggs, soy sauce, and cooking wine, beat clockwise on the smooth meat, pour in the mixed oil, and continue to stir clockwise.