1. Prepare fat and seven minced meat.
2. Mince the green onion and ginger and soak in water.
3. Break the small pieces of steamed buns into pieces.
4. Filter the green onion and ginger water and discard the green onion and ginger.
5. Soak the broken steamed buns with green onion and ginger water.
6. Prepare tomato sauce and white vinegar.
7. Mince the green onion, ginger and garlic and set aside.
8. Sweet and White Vinegar Tomato Sauce Salt (a little bit) Starch and some water are mixed into sweet and sour sauce.
9. The meat filling is mixed with salt, soy sauce, cooking wine, pepper, egg starch, and soft steamed buns soaked in green onion and ginger water. Stir vigorously in the same direction to form a ball filling.
10. Put the oil in the pan and heat it to 60% heat. Grab a handful of the meatball filling and squeeze it out of the tiger's mouth, scoop it into the oil pan with a small spoon, and repeat.
11. In the process of frying the meatballs, use the frying spoon to keep pushing.
12. Fry until the outer skin becomes hard and the color turns pale yellow.
13. When the oil temperature rises to 70% hot, re-fry.
14. Re-fry until golden in color and drain the oil when cooked.
15. Put the oil in the pot and put in the chopped green onion, ginger and garlic.
16. Then pour the sweet and sour gorgon sauce and fry.
17. When the juice boils, pour the meatballs when the fish eyes are soaked, and stir them quickly, so that the meatballs are evenly coated with sweet and sour sauce.
18. Serve on the plate.
Tips:If you don’t have steamed buns, you don’t need to use them. Filter the green onion and ginger soaked water directly into the filling, and add more starch. Add a little salt to the sweet and sour sauce to neutralize the sweet and sour taste.
