Braised Sixi Meatballs

Chop the meat into a puree, add salt, cooking wine, pepper, and soy sauce to taste and stir evenly in one direction (for a quick method of mincing the meat, please refer to my recipe "Cabbage and Pork Dumplings")

Wash and blanch green vegetables

Place the blanched vegetables on the bottom of the plate and set aside

Grab a handful of minced meat, leaving the tiger's mouth (between thumb and index finger)

Gently clench your fists and squeeze the meat paste out from the tiger's mouth to form meatballs. Squeeze them all and set aside

Pour more oil into the pot

When the oil is 50% hot, slide the meatballs in from the side of the pan (let them roll down on their own to avoid burning yourself)

Fry until golden brown and remove

Mix the cooking wine, water and soy sauce into a bowl of juice

Put oil in the pot and sauté the green and red pepper rings until fragrant

Pour the juice into the bowl

Pour in the fried meatballs and cook for seven to eight minutes to thicken

Place the cooked meatballs on a plate and add the remaining soup

Start enjoying

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