300g pork meat
1000g red-bayberry juice
40g bread crumbs
Mince 70% lean pork leg meat, add eggs, salt and water, mix well, add bread crumbs to make a filling.
Squeeze the filling into balls the size of red bayberries, roll in salted bread crumbs and deep-fry in 50% hot oil until golden, drain off the oil and transfer to a plate.
Add sugar, vinegar and red bayberry juice to soup stock and heat over a moderate heat to make a spicy sauce, thicken with cornstarch and pour over the meat balls.