Name: Traditional Food--sixi Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 10 Water chestnuts; 18g starch; 2 pcs egg; a little sesame oil; 30g Chopped green onions; 20g ginger; 4g salt; Some Cooking Wine; Some Very Fresh Soy Sauce; Some Oyster sauce

Traditional Food--sixi Meatballs

1. Wash water chestnuts, peel off the skin, and chop finely

2. All ingredients are prepared, two eggs, starch, 18 grams, shallot, 30 grams, ginger, 20 grams, salt, 4 grams, cooking wine, very fresh soy sauce, oyster sauce, each amount

3. Cut the pork into slices, then into strips, then dice, and then coarsely chop

4. Put the minced meat into the container, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, chopped green onion and ginger, and then add salt and stir evenly in one direction.

5. Divide the egg liquid into the minced meat three times, stir well each time you put it, and then put it down again after the egg liquid is completely absorbed

6. Stir in one direction to make it stronger

7. Add starch and stir again to make the meat filling feel firmer and firmer, making it sticky to stir hard.

8. Pour in a little sesame oil

9. Add water chestnuts

10. After mixing well, put it in the refrigerator for 1 hour to make the meat more compact and easy to operate

11. Divide the minced meat into 100 grams each, and beat it with both hands back and forth 50 times to make the minced meat firmer.

12. Add peanut oil to the pot and cook until 80% hot, add the balls, deep fry until golden brown, and then remove

13. Put the fried meatballs on the plate, put them in the steamer and steam them on medium heat for 30 minutes.

14. During the couscous period, cook the pot with water and wash the rapeseed

15. Add 5 grams of salt to the water to blanch the rapeseed, remove it, and place it around the plate.

16. The steamed meatballs are placed in the center of the plate.

17. Pour the soup from the couscous into the pot, add a proper amount of water, and season with the proper amount of thick soup. After it is boiled, add water starch to thicken and pour it on the balls.

Tips:
Xiaoyingzi's words:
1. It is best to make Sixi meatball pork with three-point fat and seven-point lean. Of course, those who don't like fat meat can be casual.
2. The balls must be stirred in one direction to the highest strength, so the balls will not fall apart.
3. It is good to use lotus root, shiitake mushrooms, yam, etc. without water chestnuts, but water chestnuts should be the best.