Seasoning a: salt 1/4 tsp, yellow sauce 1 tsp, sugar 1/2 tsp, monosodium glutamate 1/4 tsp, scallion 1 tsp, ginger paste 1 tsp, and corn.
Seasoning B: 2 tbsps of aged vinegar, 2 tbsps of sugar, light soy sauce 1 tbsps, light soy sauce 1 tbsps, cooking wine 1 tbsps, 40 ml of clear water, 30 ml of water starch (corn starch 1 tbsps, 2 tbsps of clear water).
Exercise:
1. Cut the pork with 4 parts fat and 6 parts lean into small pieces, and then chop it into paste. Chop the onion, separate the onion from the vegetables, and grind the ginger into mud.
2. Add seasoning A to the meat stuffing, stir it clockwise with chopsticks until it is gelatinized, seal it and put it in the refrigerator 1 hour.
3. Dig the meat stuffing into the same size with a spoon, and stir the meat stuffing into a ball with both hands.
4. Break up an egg and roll the meatballs with a layer of egg liquid first.
5. Roll a thin layer of corn starch.
6. In the process of dipping meatballs in powder, you need to start heating the oil pan, otherwise the dipped powder will be soaked.
7. Heat the oil pan to 70% heat, add meatballs, fry over medium heat until solidified, and drain the oil.
8. Fried meatballs
9. Add 1 tbsp salad oil to the pot, add ginger, garlic and onion into the cold oil and stir-fry until fragrant.
10. Add vinegar, sugar, soy sauce, soy sauce, cooking wine and water to boil.
1 1. Mix corn starch and cold water into water starch and pour it into the pot.
12. Add the fried meatballs, cook them on medium heat until the sauce is thick, then put them on a plate and sprinkle with chopped green onion for decoration.