【Zhejiang】Sweet and Sour Meatballs

Overview

How to cook 【Zhejiang】Sweet and Sour Meatballs at home

Peel and dice water chestnuts.
Add cooking wine, 1 tablespoon light soy sauce, ginger juice, pepper, salt, and egg white to the minced pork and mix well until thickened. (Do not beat vigorously)
Add water starch and mix well.
Add diced water chestnuts and mix well.
spoon of light soy sauce, 3 spoons of sugar, 4 spoons of vinegar, then pour into 1 small bowl of water and a little water starch, mix well to form a sweet and sour sauce and set aside.
Use the tiger's mouth to squeeze out the balls.
Fry in a 50% hot oil pan until the meatballs float, remove and set aside.
Continue to raise the oil temperature to 80% hot, add the meatballs and fry again until golden brown and crispy on the skin. Remove and drain the oil.
Pour a little oil into the wok and pour in the prepared sweet and sour sauce.
Bring to a boil over high heat, then reduce to medium-low heat and simmer until the soup is thick and dense with small bubbles.
Pour in the fried meatballs, sprinkle with cooked white sesame seeds, and stir-fry until the soup is evenly coated in the meatballs.
Remove from pan and plate.