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Ingredients: 500 grams streaky pork 175 grams soy sauce 100 grams cooking sherry 150 grams cornstarch 50 grams grated ginger 50 grams chopped scallions 300 grams water 3 grams salt 10 grams sugar 1 egg 250 grams cooking oil Mince the streaky pork. Add 40g of the grated ginger, 40g of the chopped scallions, 50g of soy sauce and 2g of salt. Churn the ingredients until the misture becomes sticky.Then add egg and cornstarch and mix well. Divide the mixture into 8 portions and roll each one into a ball.Heat oil in a wok and deep-fry the meatballs until golden yellow.Remove and drain. Put 80g oil back into the wok and reheat.Add the remaining scallions and ginger, and stir-fry until fragrant.Place the meatballs in the wok,along with the rernaining cooking wine,soy sauce,sugar,salt,and water,and bring the liquid to boil.Then simmer over a low flame until the sauce thickens.Remove and serve.
Ingredients: 500 grams streaky pork 175 grams soy sauce 100 grams cooking sherry 150 grams cornstarch 50 grams grated ginger 50 grams chopped scallions 300 grams water 3 grams salt 10 grams sugar 1 egg 250 grams cooking oil Mince the streaky pork. Add 40g of the grated 40g of the chopped scallions, 50g of soy sauce and 2g of salt. Churn the ingredients until the misture becomes sticky. Add add and cornstarch and mix well. Divide the mixture into 8 portions and roll each one into a ball. Heat oil in a wok and deep-fry the meatballs until golden yellow. Remove and drain. Put 80g oil back into the wok and reheat. Add the remaining scallions and ginger, and stir-fry until fragrant. Place the meatballs in the wok, along with the rernaining cooking wine, soy sauce, sugar, salt, and water, and bring the liquid to boil. Sim simmer over a low flame until the sauce thickens. Remove and serve.