What is the common practice of sweet and sour meatballs?

Meat stuffing+dry starch+egg white 0.5+ ginger powder+salt+vegetable oil+chopped green onion+soy sauce+cooking wine.

(2) Practice:

1 sweet and sour sauce: white sugar+aged vinegar+a little soy sauce (just a few drops for a stronger color)+salt, garlic and chopped green onion cold water.

To make sweet and sour juice is to leave a little oil in the pot, put the raw materials in a bowl, pour the juice into the pot while it is hot, and then adjust the taste when the juice is dry. When the juice is a little sticky, pour the meatballs back into the pot and wrap them in the juice.

③ Mix the meat stuffing with dry starch+egg white+ginger powder+salt+chopped green onion+soy sauce and cooking wine, and add a little cold water to make the meat stuffing a little thicker, but not like dumpling stuffing.

(4) Put the meat stuffing in the refrigerator for 20 to 30 minutes, and the meatballs are easier to form. Put some oil in a small pot and heat it to 70% to 80% heat (that is, put a chopstick in the oil and there will be small bubbles around it). Put the meatballs made of meat into the pot and fry until golden brown.

⑤ Take out the meatballs and put them on a plate with kitchen tissues.