Braised pork balls in gravy

Sixi meatball is one of the classic famous dishes of Shandong cuisine. It is composed of four Rice-meat dumplings with good color, aroma and taste, which embody the four great joys of life, wealth, longevity and happiness. Commonly used as the concluding dish in banquets such as weddings, birthday banquets, and Spring Festival to convey its auspicious meaning.

Process: stewing
Taste: salty and fresh
Time: 60 minutes
Difficulty: Junior high school level

Main ingredients:
500 grams of meat stuffing

Auxiliary materials:
100 grams of edible oil
Salt 1 gram
1 gram of monosodium glutamate
Ginger 2 slices
1 large onion
10 peppercorns
2 large onions
20 ml of water with Chinese prickly ash
1 egg
15 grams of starch
15 grams of flour
15ml of light soy sauce
Soy sauce 15ml
25ml cooking wine
15 grams of sugar
4 garlic cloves
5 young rape plants

Method of making Si Xi Pork Balls:

Step 1: Add the meat filling into the water mixed with peppercorns, cooking wine, soy sauce, soy sauce, ginger, eggs, starch, flour, and monosodium glutamate.

Step 2: Make four large meatballs.

Step 3: Add more cooking oil in the pot, and add the meatballs when the oil is about 70% hot.

Step 4: Fry until golden brown and drain the oil.

Step 5: Add sugar to the bottom of the pot and stir-fry until it bubbles and turns yellow. Add star anise, peppercorns, and ginger and garlic to sauté.

Step 6: Add water, soy sauce, and adjust the taste. Bring to a boil over high heat, then simmer over medium-low heat for 20 minutes until the soup thickens.

Step 7: Wash the rapeseed, cut it into large pieces, and blanch it in a pot of boiling water.

Step 8: Place the cabbage around the edges, place the meatballs on the plate, and pour the soup over them.