Osmanthus Sweet and Sour Meatballs
These juicy pork meatballs are deep-fried until golden, then coated in a glossy sweet and sour sauce. A sprinkle of dried osmanthus adds a delicate floral finish to this appetizing dish.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- 400 g ground pork
- 1/2 scallion
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 3 g salt
- 2 g ground pepper
- 2 tbsp starch
- 2 tbsp rice vinegar
- 2 tbsp tomato sauce
- 5 g sugar
- 1 tbsp starch
- 150 g water
- a little dried osmanthus
Steps
- 1
Prepare all the required ingredients.
- 2
Cut the scallion into shreds and soak it in hot water to make scallion water.
- 3
Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 3 g salt, and 2 g ground pepper to the ground pork. Gradually add 60 g of the scallion water in batches, stirring vigorously until the mixture becomes sticky and well combined.
- 4
Add 2 tbsp starch and mix evenly again.
- 5
Pour a generous amount of oil into the pot. Squeeze the meat mixture through the crook of your thumb and index finger to form meatballs, then scoop them into the oil with a spoon. Fry until golden, then remove.
- 6
Make the sweet and sour sauce mixture: combine 2 tbsp rice vinegar, 1 tbsp soy sauce, 2 tbsp tomato sauce, 2 g salt, 5 g sugar, 1 tbsp starch, and about 150 g water, then stir well.
- 7
Leave a little oil in the pot, add minced scallion and bloom in oil until fragrant, then pour in the sauce mixture and bring to a boil.
- 8
Add the fried meatballs and toss so the sweet and sour sauce coats them evenly.
- 9
Transfer to a plate, sprinkle with dried osmanthus, and garnish with mint leaves.
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