Sugar Coated Meat Balls
A sweet dish from Shandong cuisine: meatballs made from pork fatback, deep-fried until crisp and dusted with sugar frosting. White as frost in color, with a crisp exterior and a tender, soft interior.
Ingredients
pork fat (washed, cut into mung bean-sized pieces)
200 g
egg yolk (mixed into meat pieces)
20 g
white sugar (for making sugar frost)
75 g
flour
50 g
flavoring essence
to taste
peanut oil (for deep frying)
500 g
clean water (for melting sugar)
to taste
green and red candied citrus peel (for tossing to coat with sugar frost)
to taste
Instructions
1
Form meat balls
Wash the pork, cut it into mung bean-sized pieces, mix with egg yolk, then form into meat balls with a diameter of 2.5 cm.
2
Deep fry
Add peanut oil to a wok, heat over medium heat until it reaches approximately 70% heat (around 175°C), add the meat balls, reduce heat to low and fry until cooked through and crispy, then remove and drain excess oil.
3
Coat with sugar frost
Add clean water and white sugar to the wok, stir over low heat until sugar frost forms, add the fried meat balls, flavoring essence, and green and red candied citrus peel, toss continuously until all meat balls are evenly coated with sugar frost, then serve.
