1. Prepare minced meat (fat three thin seven).
2. Prepare starch, eggs, green onion and ginger water.
3. Prepare green onions, ginger, and minced garlic.
4. Prepare white vinegar, tomato sauce, and sugar.
5. Add cooking wine, pepper, salt, light soy sauce, half an egg, green onion and ginger water (use a small colander to remove green onion and ginger), and stir well with starch.
6. Mix white vinegar, sugar, ketchup, salt, starch and appropriate amount of water to make sweet and sour sauce.
7. Put the pot on the high heat, add oil and cook until it is 60% hot, squeeze the stir-fried meat into balls by hand and put it in a frying pan for deep frying.
8. All the meatballs are put into the pot.
9. Fry the meatballs until the skin is slightly hard and remove them when they are cooked through.
10. When the oil temperature rises to 70% hot, put the balls into the pot.
11. Re-fry until the color is golden and the skin is crisp and ripe.
12. Scoop out the balls.
13. Save the oil in the original pot and add the chopped green onion, ginger and garlic.
14. Stir fry until it is fragrant, pour in the well-stirred sweet and sour sauce.
15. When the juice boils and the fish eyes are soaked, cook in hot oil.
16. Bake the juice.
17. Pour the balls.
18. Quickly flip a few times to make the balls evenly coated with sweet and sour sauce.
19. Take out the pan and serve.
Tips:The three flavors of sugar, vinegar, and salt should be determined accurately. When mixing the juice, the starch should be moderate and not thin. Green onion and ginger should not be directly put into the meat, otherwise it will be easy to fry.
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