Sixi Meatballs
1.
Minced meat with cooking wine, baking soda, white pepper sugar.
2.
Minced shallots
3.
Start the stuffing for about 30 minutes
4.
Ham diced
5.
Aniseed sliced green onion and ginger for later use.
6.
Cut the southern water chestnut into small cubes.
7.
Put oil on the bottom of the pot and cook for 60% heat
8.
Begin to fry the meatballs with oil balls on your hands until the maroon red is taken out.
9.
Add the scallions and ginger to the boiling pot and put the fried meatballs.
10.
Add water to soak the meat in the pot and bring the meatballs to a low heat.
11.
Simmer on low heat for about 1 hour.
12.
Sheng out.
13.
Finished product.
Tips:
The meat should be beaten three times, and the seasoning should be added or subtracted according to personal preference. Serve with juice.