Northeast Lion Head (also known as Sixi Meatballs)

Overview

This dish is rarely eaten in Northeast China, but my son likes it, so I had no choice but to try it

Prepare the meat filling. You can buy the meat and cut it yourself, which is more hygienic
Add eggs (if you make less, just add egg whites), starch, cooking wine, salt, light soy sauce, white pepper, onion, ginger and garlic into the stuffing, then stir evenly in one direction
Apply oil on your hands (so it doesn't stick to your hands) and knead the mixed stuffing into a ball. Heat the oil in the pot until it is 70% hot and you can fry it
Fry until golden and take it out
Heat another pot, add oil to the pot, sauté the onions and ginger until fragrant, add soy sauce, water, salt and fried meatballs, simmer over medium heat for 15 minutes
Bring the soup to a boil over high heat and add water starch to make the soup thick and ready to serve