Sixi meatballs

Add an appropriate amount of 1 egg, salt, minced ginger, pepper and starch to the minced meat, and stir vigorously in one direction;

Add an appropriate amount of ground water chestnuts and stir in the same direction;

Then beat the meat filling with your hands to make it firmer;

Put a bowl of water next to it, take out a meat ball, put a cooked quail egg in the middle, and wrap it well;

Pour the left hand into the right hand and keep turning it around. If the middle is a little sticky, you can put some water on it with your hands until it forms a smooth ball;

Heat oil in a pot. When it is 60-70% hot, add the freshly formed meatballs and fry them;

Fry the meatballs until the surface is golden brown and take them out;

Put a little oil in the pot, add onion, ginger, star anise, cinnamon and bay leaves and stir-fry;

Stir-fry until fragrant and add the freshly fried meatballs;

Then add an appropriate amount of boiling water, light soy sauce, cooking wine and a little red yeast rice;

Bring to a boil over high heat, cover, turn to low heat, and cook for thirty minutes;

Remove large pieces of ginger, onion, garlic, aniseed and other debris;

Add a little oyster sauce, turn on high heat, remove the meatballs after the juice is reduced;

After the juice is reduced over high heat, remove the meatballs and add an appropriate amount of water starch to the remaining soup to thicken it;

Pour the gravy over the meatballs;

Finally, add some carrots shaped like copper coins to garnish.

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