Sichuan Braised Meatballs

Sichuan Braised Meatballs

　　Ingredients for Sichuan Braised Meatballs: 4by

　　pork, salt, soy sauce, baby bok choy hearts, scallions, MSG, cooking oil, eggs, ground pepper, water starch, daylily buds, Shaoxing wine, ginger, broth 4by

　　Method for Making Sichuan Braised Meatballs: 4by

　　1. Cut half of the scallions into 3 cm sections and finely chop the other half; slice the ginger into fine pieces; soak the daylily buds in warm water until softened, pinch off the stems, and rinse clean; wash the baby bok choy hearts. 4by

　　2. Wash lean and fatty pork, mince it into a paste, then add the chopped scallions and ginger, and mince everything together evenly. Place the mixture in a large bowl and stir in eggs, water starch, salt, soy sauce, Shaoxing wine, and other seasonings until well combined. 4by

　　3. Heat the wok over high heat, add cooking oil, and when the oil is 80% hot, scoop the meat mixture using a spoon to form evenly sized meatballs. Fry them in the oil until most of the moisture has evaporated, the exterior turns golden brown, and the oil has soaked into the skin. Then drain off most of the oil. 4by

　　4. Add the scallion sections, daylily buds, and baby bok choy and stir-fry until softened. Add broth along with soy sauce, MSG, and ground pepper, stir well. Once the meatballs are thoroughly cooked, thicken the sauce with water starch and reduce until the sauce is rich. Remove from heat and serve. 4by

　　Tips: Adding ginger and chopped scallions while mincing the meat helps enhance flavor and reduce fishiness; use an appropriate amount of soy sauce mainly for color. 4by