Ingredients
Pork 600 g (about 1.3 lbs), breadcrumbs 80 g (about 2/3 cup), eggs 2, bayberry juice 200 ml (about 3/4 cup).
Seasonings
2 tablespoons vinegar, 4 tablespoons sugar, and sesame oil and cornstarch to taste.
Instructions
1. Select pork leg with 30% fat and 70% lean meat, mince it into a paste, place in a bowl, crack in the egg, add salt and some water, mix well, then add breadcrumbs and mix thoroughly to form the filling.
2. Heat the wok, add oil, and when it reaches 350°F (medium heat), shape the meat mixture into balls the size of bayberries, roll them in breadcrumbs, then deep-fry until they float to the surface and turn golden brown. Remove with a slotted spoon and drain well.
3. Add some water to the original wok, then add sugar, vinegar, and bayberry juice, melting them over medium heat to form a sauce, then thicken with a cornstarch slurry, immediately add the fried meatballs, stir-fry briefly, and drizzle with sesame oil. This dish is rose-red in color, with a sweet and tangy flavor, and both its shape and taste resemble real bayberries.