Sixi meatballs

Overview

Because I didn’t buy water chestnuts this season, otherwise it would be more delicious~

Chop the pork into puree and set aside
Put ginger slices, shredded green onion, pepper and aniseed in a small bowl, soak in boiling water and set aside...
Put the meat filling in a basin, cut the green onion and ginger, add a raw egg, light soy sauce, salt, and chicken essence, add two spoons of seasoning water, stir in one direction, then add the starch and mix well and set aside~
Take a quarter of the meat filling, roll it into a round shape, and beat it back and forth about twenty times with both hands to make four balls~
Fry the meatballs over medium heat until they change color, and the oil should cover half of the meatballs
Four meatballs are fried and ready for use~
Stir the rapeseed in boiling water and set aside for serving
Put a little oil in the iron pot again, pour the previously soaked peppercorns, green onions and ginger into the water, throw away the peppercorns, aniseed, ginger, etc., then add oyster sauce, light soy sauce, salt, sugar and a small amount of water to make a sauce, cook the meatballs over low heat until the juice is reduced
Finally, the starch is hooked up and ready to serve ~