I used to include onions in these, but when I started to focus on their softness, I ended up with this recipe.The water that you mix into the meat is pretty key in producing soft, fluffy meatballs!Using katakuriko starch powder gives the sauce a thick texture!These meatballs turn out great not only with ground pork but even with other ground meats or minced chicken. Just halve the amount of egg if you're planning on using minced chicken, because chicken naturally has more moisture to begin with. Recipe by Fumecchi

flavorful sweet and sour sauce,the must have in your refrigerator :)

Mostly at our home I cook if there is a Ingredient available, then this 1 day we have a stock of fish at the refrigerator so I came up to this recipe,, :)) For your family and friends,,,,,HAPPY EATING! <3

Ever since I was a child, I liked to putter around in the kitchen. Sometimes I watched my late mom cooking. Most of the time she asked me to do this and that. I can still hear her voice telling me to peel or chop something. Growing up, I was blessed with a warm family and a home full of delicious dishes. My mother was always cooking something. Spicy rendang, stir-fry, seafood dishes, oh, how I'the love to return to that state of bliss when my parents were still alive and we could have a normal dinner together, chatting about mundane stuff.I am grateful for those memories. Now I am passing them to my kids. They are no stranger in the kitchen and in a way I am happy because my mother would love this.I learned (and am still learning) cooking by trial and error. The internet has opened my eyes to plenty of food around the world, but sometimes I yearn for the familiar, like this sweet and sour sauce. Being an Asian, we naturally collect tomato and chili sauce sachets from take-outs so we always have some around the house.#givingthanks

I saw some ground chicken breast on sale! Chicken has a pretty light flavor to it, so when I decided to change half of the meat to pork, I ended up with especially tasty meatballs!This meaty and hearty dish lets you enjoy the taste of chicken without the greasiness of an all-pork recipe.If you like your meatballs chock-full of meat, reduce the amount of onions.If your onion seems to be on the watery side, make sure to squeeze the moisture out after chopping.After pouring the sauce onto the meatballs, simmer well to get rid of the acidity from the ketchup and vinegar.These are also good without doubanjiang! Recipe by moj

I really love fried chicken topped with onion and sweet and sour sauce. So, I tried a pork version.I think this sauce could be used in many dishes. It goes well with fried chicken and would give a deliciously mild taste to shredded vegetables. You can also use thinly sliced pork. Recipe by Raby

Lovely with not too much of the sauce, as it can be overpowering. No need for pics, so simple

MY VERSIONASIAN FUSION DISHA GREAT COMBOQUICK AND EASYDELICIOUS CRANBERRY SAUCELOVING IT

I uploaded this recipe that I use for various Youlinchi recipes.I recommend using caster sugar.(I tried using light brown sugar, but it wasn't as sweet as it needed to be. It's up to your preference...) For 4 servings. Recipe by Hokkori-no

I tried a sample of something like this in the prepared foods section of the supermarket. I tried to replicate it and modified it to my liking, and it came out completely different.You can omit the doubanjiang if you prefer!If you combine the sticky meat with the lotus root, the fritters won't fall apart in the hot oil! ! Recipe by Nico

I order this dish whenever I go to a Chinese restaurant, so I wondered if I could make it at home.The chicken is cooked in big pieces, so be careful of oil splatter.Any kind of vegetable is delicious, so pick your favorites.This recipe makes plenty of sauce, so adjust the amount as you pour.If you are serving to small children or to those who don't like spicy food, omit the red chili peppers. For 2 servings. Recipe by Nacchi sencho

My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora