Sweet and sour fish balls

Overview

Longli fish without fish bones is very suitable for making meatballs, and it is convenient and trouble-free to handle.

Thaw Longli fish fillet, wash and cut into pea-sized cubes
Add salt
Add pepper and cooking wine
Add the onion and ginger water and stir the fish in one direction with your hands until the fish is firm and all the onion and ginger water is absorbed
Add two tablespoons of starch
Heat the oil pan, squeeze the fish into balls and put them into the oil pan
Fry over medium-low heat until the meatballs float and turn slightly yellow on the surface. Take them out. If you like the texture of being charred on the outside and tender on the inside, you can take them out and wait until the oil temperature rises before adding the meatballs and frying again
Add a little water to the tomato sauce, a tablespoon of sugar, and a little salt
Add white vinegar
Heat the oil in a pan, add the onion, ginger and garlic, stir-fry until fragrant
Add in the quick-frozen and thawed peas, corn kernels, and diced carrots, and stir-fry
Over medium heat, pour in the tomato sauce
Boil for 1 minute, pour in water starch
Cook until the soup thickens, pour in the fish balls and stir-fry quickly until all the meatballs are coated with the soup, then remove from the pan