1. Prepare materials: pork thigh meat, green onion, ginger. Seasonings: salt, soy sauce, sugar, chicken essence, cooking wine, vinegar, sesame oil, starch.

2, onion and ginger chopped fine, soaked into the water, with a hand grasp into the onion and ginger water. Pork minced into a filling, add onion and ginger water, mix in one direction, add salt, cooking wine, chicken essence, sesame oil, continue to mix in one direction until sticky.

3, hot oil in the pot, fifty percent hot, change to medium-low heat, will be squeezed into small meatballs (or a small spoon in one hand, spoon dipped in water, take the right amount of meat, will be gently wrestled back and forth between the small spoon and the palm of the other hand a number of times) into the pot and deep-fried to the appearance of yellowish fish up. When all the dumplings are ready, change the heat to medium-high, wait until the oil temperature rises to 80%, add the dumplings, deep fry until the appearance of golden brown, remove from the oil.

4, take a small bowl, put soy sauce, sugar, vinegar, and water starch, mix well.

5, leave a little oil in the pan, pour into the balls, and then pour into the practice of five sauce, stir fry quickly, so that the juice evenly adsorbed in the balls on the pot.

6, do home made sweet and sour meatballs tips:

(1) selection: the best meat minced, buy ready-made will be due to the degree of chopping is not appropriate or fat and thin with the inappropriate resulting in poor taste, the best to buy the best buy seven points of lean and three points of fat meat, the production of the filling to be fine chopping thick chopping;

(2) the production of stuffing: the addition of material must be stirring the stuffing in one direction until the viscous.

(3) heat: for the first deep-frying, use medium-low heat to cook the meatballs, and change to high heat for the second deep-frying to crisp up the exterior of the meatballs.

(4) Seasoning: more soy sauce and sugar, less vinegar.