Main Ingredients:
Pork: appropriate amount; Cornstarch: appropriate amount; Water chestnut: appropriate amount.
Additional Ingredients:
Eggs: appropriate amount; Salt: appropriate amount; Cooking wine: appropriate amount; Chicken bouillon: appropriate amount; Ground pepper: appropriate amount; Dark soy sauce: appropriate amount; Minced ginger: appropriate amount; Water: appropriate amount.
Taste: Savory; Cooking Method: Deep-frying; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Making Sixi Meatballs
Peel and clean the water chestnuts.
Finely chop them.
Mix 500g of pork (half lean, half fat) into a paste, add 100g of cornstarch, two eggs, two spoons of salt, a spoon of cooking wine, chicken bouillon, ground pepper, a small spoon of dark soy sauce, chopped water chestnuts, minced ginger, a little water, mix well (it’s best to use a machine for making the meatballs, otherwise it will be very tiring).
Divide the mixture into four equal parts and shape them into four large meatballs.
Heat a pan with half full of oil, when the oil is about 50% hot, add the meatballs and fry on low heat until golden brown.
Remove and drain excess oil.
Remove most of the oil from the pan, leaving a small amount at the bottom, add half a pot of water, a little salt, chicken bouillon, a spoon of dark soy sauce, two spoons of sugar, cover and bring to a boil, then simmer on low heat.
When the liquid is almost dry, place the meatballs on a plate lined with lettuce, bring the sauce in the pan to a boil again, add water starch to thicken. Finally, pour the sauce over the meatballs and serve.
