Sixi meatballs

Overview

This is an essential dish for family reunions and New Year holidays.

Soak onion, ginger, and pepper in water for half an hour, mince pork belly into filling, peel and chop water chestnuts.
Soak onion, ginger, and pepper in water for half an hour, mince pork belly into filling, peel and chop water chestnuts.
Fry in oil pan until golden brown and take out.
Take a large bowl, put some stock (water can be substituted), add light soy sauce, sesame oil, salt and the remaining onion, ginger, and pepper water, mix well, put the fried meatballs in a steamer and steam them for an hour.
Blanch the rapeseed in boiling water and place on the bottom of the plate.
Take out the meatballs, pick out the green onions, ginger, and peppercorns, put them into the wok, turn on high heat to reduce the juice, take out the meatballs and place them on a plate, and pour the soup over the meatballs.