500 grams (1.1 lb) streaky pork
175 grams (9 1/2 tbsp) soy sauce
100 grams (7 tbsp) cooking wine
150 grams (12 tbsp) dry cornstarch
50 grams (1 2/3 oz) chopped ginger
50 grams (1 2/3 oz) finely cut scallions
300 grams (3/5 cup) water
1 grams (1/2 tsp) salt
2 grams (1/2 tsp) salt
2 grams (1/2 tsp)MSG
10 grams (2 tsp) sugar
250 grams (1/2 cups) oil (150 g or 11 tbsp to be consumed)
Make minced meat with the pork. Add 40 g (1 /13 oz) each of the
finely cut scallions and chopped ginger, 50 g (3 1/2 tbsp) of the
cooking wine, 50 g (2 2/3 tbsp) of soy sauce, 2 g (1/2 tsp) of
salt, and 1 g (1/4 tsp) MSG and stir until mixture becomes sticky.
Then add the egg and dry cornstarch and mix well.
Divide the minced dmeat into 8 portions and roll into 8 balls.
Heat the oil in a wok to 200-220 :C (390-430 : F)and deepfry the
meatballs into a golden yellow color. Take out and drain off
Put 80 g (5 tbsp) of the oil back into the wok and heat it to
70-100 :C(160-210 :F). Put the remaining scallions and ginger into
the wok and stir-fry until they produce a strong aroma. Add the
deep-fried meatballs and the remaining cooking wine, soy sauce,
sugar, salt, MSG and water and cook over high fire to bring it to
boiling point. Turn to a low fire to simmer and when the sauce
thickens, take out and serve.
Features: Shiny, with a dark brown color.
Taste: Salty, slightly sweet and delicious.