Name: Meat Ball with Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 1 piece Chinese cabbage; 2 pcs egg; Some salt; Some starch; Some Soy sauce; 2 pcs star anise; 2 tablets Cinnamon; Some crystal sugar; Some Ginger onion; Some Thirteen incense

Meat Ball with Soy Sauce

by shallinin

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Braised Lion Head, also known as Sixi Meatballs, is one of the classic Han traditional dishes, belonging to Henan cuisine. It is composed of four meatballs with good color, fragrance and taste, which embodies the four great things of life, happiness, wealth, longevity and joy. It is often used as the finale in wedding banquets, birthday banquets and other banquets to take its auspicious meaning. In terms of appearance, Sixi Meatballs consist of four larger meatballs and other auxiliary materials. The practice of Sixi Meatballs is the same as that of Lion Head, except that Sixi Meatballs are limited to four meatballs, while Lion Head is not limited. The main ingredients are pork stuffing, eggs, chopped green onion, etc.

Meat Ball with Soy Sauce

1. Finely chop the ginger, cabbage gang and cabbage leaves, and put them together with the chopped pork belly

2. Add salt, thirteen incense, dark soy sauce, egg and a little water, stir in one direction, then add starch and continue to stir

3. Rub the mixed meat into even-sized meatballs by hand

4. Pour half of the pot oil into the pot, and when it is 70 to 80% hot, place the meatballs on medium heat and push them with a spatula to make the meatballs not stick to the bottom.

5. Fry until the color is even

6. In a separate pot, add star anise, cinnamon, ginger, green onion and sauté until fragrant

7. Put the balls in, pour in water not less than half of the balls, add rock sugar, a little soy sauce, boil over high heat, simmer on medium and low heat, until the soup becomes less. When there is still a little soup in the pot, you can put the lion head on top of the boiled cabbage, and pour the remaining soup in the pot.

Tips:
1. For pork belly, choose more lean meat and less fat, otherwise it will be very greasy;
2. The pork belly is best to be chopped manually instead of twisted, otherwise the taste will not be so strong.