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Red-Bayberry-Shaped Meat Balls

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Materials:
300g pork meat
one egg
50g sugar
1000g red-bayberry juice
40g bread crumbs

Preparations:
  • 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.



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