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Meatballs with Sour Sauce

Mixed Meats and/or Seafoods

Meatballs with Sour Sauce
2 pounds, one half ground pork, the other half hand-chopped pork
1 egg
2 Tablespoons thin soy sauce
1 scallion, minced
1 tablespoon minced fresh ginger
1 clove fresh garlic, peeled and minced
3 Tablespoons Chinese rice wine
1 teaspoon salt
1 Tablespoon cornstarch
5 cups vegetable oil
2 Tablespoons rice vinegar
4 Tablespoons granulated sugar
1 Tablespoon dark soy sauce
5 Tablespoons lotus root flour
1 Tablespoon sesame oil
1 Tablespoon fish sauce
3 Tablespoons minced mustard green leaves
1 scallion, cut on an angle, for garnish
1. Mix both kinds of pork with a tablespoon of cold water, then add the egg, thin soy sauce, minced scallion and ginger and garlic, and the rice wine, salt and cornstarch. Stir in one direction until no longer sticky, then shape the meat mixture with wet hands into one- to two-inch meatballs and set them on a plate.
2. Next, heat the oil and fry the meatballs, stirring often until they are brown and crisp. Remove them and drain on paper towels, then put them in a pre-heated serving bowl.
3. In a medium-size pot, mix the rice vinegar, sugar, dark soy sauce, lotus root flour, sesame oil, and the fish sauce, bring to the boil and immediately reduce the heat to a simmer. Add the minced mustard greens, and stir continuing to simmer and stir for three minutes. Then, pour this sauce over the meatballs, and serve.

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