How to make Sixi Meatballs

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  1. Cut green onions into sections, wash and cut pork into large pieces

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  2. Chop the pork and green onions into pieces Stir into puree with a machine~

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  3. Pour out the minced meat, add corn starch, cooking wine, oil, Salt, sugar, pepper, and break in an egg (I used Li Hee Kee's oyster sauce and soy sauce, so fragrant)

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  4.Stir vigorously until the minced meat is firm.If it is too soft, you can add more cornstarch~

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  5. Shape the minced meat into a round shape, add oil to the tagine pan, heat it, when the oil temperature is high enough, add the meatballs, fry until both sides are golden ~ take them out



6.With a little base oil left, add water to cover the meatballs, add the meatballs, add dark soy sauce, light soy sauce, chicken essence, and sugar to taste~high heat Boil

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  7. Turn to medium heat, simmer until the juice is reduced, remove the meatballs, and add appropriate amount The starch water is added to the soup in which the meatballs have been cooked, and finally poured over the meatballs~

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  8.It can be eaten La~

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  9.Enlarge and take a look