Sweet and sour meatballs is a cuisine made of pork, which is a very common home cooking, sweet and sour taste, delicious and appetizing, very popular. A sweet and sour meatballs whether delicious mainly lies in the sweet and sour meatballs sauce blending, that sweet and sour meatballs sauce how to adjust it? There are many ways to make sweet and sour croquettes sauce, the simplest is directly with sugar, white vinegar, oil, salt modulation, but with ketchup will taste better. First of all, pour a bowl of water in a hot pot, add appropriate amount of ketchup, oil, vinegar, sugar, salt, cornstarch on low heat to boil and simmer to thicken. Then pour in the previously prepared meatballs and stir-fry so that the meatballs are evenly coated with sweet and sour meatball sauce, can be removed from the pot.

Meat filling must be correctly matched: like meatballs dry pancakes, sweet and sour meatballs need to be matched with fatty meat filling, but the fat-to-lean ratio of deep-fried meatballs is different from that of dry-fried meatballs, which can be 7:3 for the reason of being on the fattier side, so that the fat meat becomes soft and the finished product is crunchy after deep-frying. However, sweet and sour meatballs need a strong flavor. Working hard is not easy if such a ratio is used. Therefore, the corresponding ratio of fat to lean meat is 1:1. Control oil temperature: Sweet and sour meatballs usually need to be fried three times. The first time the meatballs are placed in 50% oil temperature after squeezing, configured and removed, the second time the oil temperature exceeds 60% and fried until the meatballs are clarified and crazy, then removed. At this point, a leaking spoon is turned to crack the surface of the ball and release air. For the third time, place the balls in 70% hot oil and frying oil temperature for about 15 seconds until the skin becomes cleaner.

After adjusting the meat mixture, it should be refrigerated or frozen during my working hours so that the meat can expel more acid and absorb moisture and the finished product won't have a slimy flavor.

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