Ingredients:

Pork650 grams of minced meatEgg1 pieceWater chestnuts4 piecesSteamed bunhalf a piece, chopped into small cubes

Scallions and ginger

Finely chopped + enough slices for seasoningSeasonings:A little dark soy sauceA little cooking wine1 tablespoon light soy sauce

2 teaspoons salt, 2 teaspoons water starch (1 teaspoon dry starch + 1 tablespoon water)

Korean pepper grains

6 pieces of star aniseMethod:

1. Wash the pork and pat it dry, then chop it into minced meat without being too fine;2. Peel the water chestnuts and chop them finely;

3. Cut the steamed bun into small cubes;

4. In the minced meat, beat in an egg, add the scallion and ginger pieces, mix in all seasonings except star anise and Sichuan peppercorns, stir in one direction until it becomes firm, adding a few drops of water during the process.

Then add the chopped water chestnuts and steamed bun cubes, mix well;5. 6. Heat oil in a wok to six-tenths hot, then place meatballs and fry until golden brown on the surface, remove and drain the excess oil.7. In a clay pot, add enough water, put in fried meatballs, scallion and ginger slices, and Sichuan peppercorns, stir in dark soy sauce to your desired color, bring to a boil then reduce heat to simmer until most of the liquid is gone, then remove the meatballs.

8. Pour the remaining broth back into the clay pot, bring to a boil again, thicken with water starch (not included in the recipe), and drizzle with sesame oil. Then pour it over the meatballs.