Recipe: how to cook Chinese food, Meatball_Braised in Brown Sauce

4 min readSep 6, 2018

Braised Pork Ball in Brown Sauce is a famous Huaiyang cuisine. The meatball is soft and delicious. The meat should be minced to the rice size, and according to the ratio, 3 fat meat: 7 lean meat. It shouldn’t be minced too fine, there must have gaps in order to contain juice. However, if time is limited, it could be instead by mince. Another important point is to use a clay pot for the best on the container.

In the north of China, it is named si xi wan zi. It is a famous traditional Chinese dish belonging to Shandong cuisine. It consists of four meatballs, which stands for happiness, good fortune, longevity, and good luck, and are often used in the banquets such as wedding banquets and birthday banquets. The cooking way is basically the same as that of the hong shao si zi tou, except that it is limited to four meatballs. The main ingredients are pork mince, eggs, chopped green onions, etc.

INGREDIENT:

800g pork
1 egg
150g water chestnut or lotus root
10g starch
20g rock sugar
Red-braising sauce or 15ml soy sauce, 15ml dark soy sauce and 15ml cooking wine
Spring onion
ginger
Salt
Bok choy

INSTRUCTIONS:

Step 1: prepare ingredients.

Step 2: wash water chestnut and mince it.

Step 3: chop the meat.

Step 4: add the starch.

Step 5: put the egg.

Step 6: pour some soup-stock or water.

Step 7: stir clockwise with 4 chopsticks and beat the mince 50 laps once. usually about 200 laps.

Step 8: put minced ginger, spring onion and water chestnut.

Step 9: add a little soy sauce and salt. stir evenly.

Step 10: make mince to the ball shape and fry in 200℃ until it turns to golden colour. fry over low heat and shape over high heat, in case it cracks.