Sixi meatballs

Overview

The final product can be steamed in a steamer for 15 minutes to thicken the dough.

Main raw materials: 1000g pork shoulder, ingredients: green onions, ginger, thirteen spices, chicken powder, salt, sugar, dark soy sauce, Huadiao wine, a little bread crumbs (not photographed)
First chop the onions and put them in a bowl, pour water and set aside.
Cut the meat into cubes and mince it into puree.
Take a basin and put the meat filling.
Cut the ginger into small pieces and set aside.
First put salt and white pepper into the meat filling, stir well, then add minced ginger, green onion water and other seasonings, then beat the meat filling into the meat filling, stir well. Finally add some bread crumbs and form into balls.
Add oil to the wok, heat 50%, add the meatballs, and fry until golden brown. Remove from the pan.