Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
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Cooking tools:
- Wok
- Deep-fry thermometer
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Spoon
Ingredients
- 3 cups canola oil
- 10 oz. ground pork
- 4 oz. oysters, finely chopped (about 10 shucked oysters)
- 6 cloves garlic, minced
- 2 suan miao (Chinese chives, blossoms discarded) or scallions, minced
- 1 (1 1/2") piece ginger, peeled and minced
- 1 egg white, beaten
- 1⁄4 cup cornstarch
- 1⁄4 cup douban jiang (Chinese red chile bean paste)
- 2 tbsp. dark soy sauce
- 2 tbsp. dry sherry
- 2 tbsp. sugar
- 1 tbsp. Chinkiang black vinegar
- Steamed rice, for serving
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