Braised meatballs

Overview

Braised meatballs are a popular home-cooked dish with a salty and chewy texture. It is really a good side dish.

250g of pork filling, put in a basin.
Add appropriate amount of ginger powder, 1 tablespoon of light soy sauce, 1 tablespoon of rice wine, appropriate amount of white pepper, half a tablespoon of dark soy sauce, and appropriate amount of salt and stir evenly.
Add water in batches, stir vigorously in the same direction until gelatin forms, add cornstarch, chopped chives, appropriate amount of salad oil, and a few drops of sesame oil and mix thoroughly until absorbed.
Squeeze the meat filling from the palm of your hand into medium-sized meatballs and place on a plate.
Bring water to a boil in a wok, add meatballs and steam over high heat for five minutes.
Mix 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice wine, and appropriate amount of water to make a sauce.
Drain the steamed meatballs.
Put an appropriate amount of cornstarch in a basin and coat the meatballs evenly with a layer of cornstarch.
Put in the oil pan and fry over low heat until the meatballs are golden brown and set aside.
Leave the base oil in the pot, add shredded ginger and sauté until fragrant.
Add sauce. Bring to a boil over low heat.
Add the fried meatballs and cook over low heat for about 10 minutes.
Cook until the soup is thick and the sauce is evenly coated on the meatballs.
Sprinkle appropriate amount of chopped green onions out of the pan.