Accessories: egg 50g water chestnut 100g.

Seasoning: rice wine 25g soy sauce 25g salt 1g sugar 50g monosodium glutamate 1g starch (corn) 3g vinegar 40g wheat flour 10g sesame oil 15g soybean oil 75g each.

Preparation method of sweet and sour mutton balls;

1. Wash mutton and chop it into powder;

2. Peel the horseshoe and chop it into mud;

3. Beat the eggs into a bowl, add flour, monosodium glutamate, salt, minced meat and horseshoe mud, stir well and knead into 24 balls;

4. Put the wok on a big fire, add soybean oil, heat it to 60%, move the wok to a small fire, put the balls in one by one, and fry for about 5 minutes;

5. When it turns golden yellow, pour the oil into the colander;

6. Put rice wine, soy sauce, vinegar, sugar, wet starch and mutton soup (75g) into a bowl and mix well, then pour it into a wok and put it on a big fire and mix well with a frying spoon;

7. Add the mutton meatballs until they bubble, turn the wok over a few times, let the marinade cover the meatballs and pour the sesame oil.

For more information about sweet and sour mutton balls, please visit Mint.com Food Library/Restaurant /tangcuyangrouwanzi.