Sixi meatballs

Prepare the pork buttocks (ratio of fat to thin: 3:7) and chop it into slightly thick meat fillings by hand. After mincing, add chopped green onion and ginger, mix well, then hold the meat filling with both hands and slam it into the basin. Beat the meat filling repeatedly. The more you beat, the more elastic the meatballs will be

Add tofu (about a quarter piece), light soy sauce, salt, dry corn starch, five-spice powder, peppercorns, oil, white sugar, and a little cold water to the beaten meat filling in sequence, and stir in one direction with your hands

Wet your hands with starch and divide the meat filling into four equal parts. Beat the four meatballs back and forth between your hands. During the beating, your hands need to be frequently moistened with starch

Pour a lot of oil into the pot and when it is 60% hot, gently add the beaten meatballs

Fry over medium heat, gently turning the meatballs during frying to ensure even heating

Prepare the sauce: put light soy sauce, chicken essence, sugar, oil and water into a bowl and stir evenly. After the meatballs are fried, put them on a plate and pour the prepared sauce on them and steam them for about 15 minutes

Prepare the container and put washed lettuce on it

Place the steamed meatballs on top of the lettuce

Heat a wok, pour a little oil, when the oil is hot, add a little shredded ginger and green onion, stir-fry until fragrant, pour in the soup from the plate when steaming the meatballs, boil it, add a little water starch to thicken it, and pour it evenly on the meatballs

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