Jiao Liu Wan Zi, a beloved Chinese dish, features crispy meatballs smothered in a savory-sweet brown sauce. Here’s a simple guide to making it at home.
Ingredients:
- 500g ground pork (or a pork-beef mix)
- 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil
- 1 egg, 3 tbsp cornstarch, 2 chopped scallions, 1 minced garlic clove
- For the sauce: 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp vinegar, 1 cup water, 1 tsp cornstarch slurry
Steps:
1. Prepare the meatballs: Mix ground pork with soy sauce, wine, sesame oil, egg, cornstarch, scallions, and garlic. Stir until sticky. Form into 1.5-inch balls.
2. Fry the meatballs: Heat oil to 350°F (175°C). Fry meatballs in batches until golden and crispy (3-4 minutes). Drain on paper towels.
3. Make the sauce: In a pan, combine sauce ingredients (except slurry). Bring to a simmer, then add cornstarch slurry to thicken.
4. Combine: Return meatballs to the sauce, tossing to coat. Simmer 1 minute. Garnish with more scallions and serve hot with rice.
Tips: For extra crunch, double-fry the meatballs. Adjust sauce sweetness/tanginess to taste. Enjoy this crispy, saucy classic!
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