This dish is famous in Huaiyang Cuisine. It has two Chinese names – 红烧狮子头Hong Shao Shi Zi Tou ( “Hong Shao” means braised in brown sauce, “Shi Zi Tou” means “lion head”. 🙂 of course, it doesn’t mean the real lion head.) and 四喜丸子Si Xi Wan Zi.

Si Xi Wan Zi actually belongs to Shandong cuisine. But it’s cooking method is same with braised meatball ( Hong Shao Shi Zi Tou). The difference is that there are four meatballs in Si Xi Wan Zi.

“Si Xi” means lucky, fortune, longevity, and joy. So this dish represents good wishes for life.

For meatball:

Minced pork 250g

Water chestnuts 50g

1/2 beaten egg

Bread crumbs 1 tablespoon

Minced ginger 1 tsp

White pepper 1/2 tsp

Light soy sauce 1 1/2 tsp

Dark soy sauce 1 tsp

Oyster sauce 1 tsp

Chop minced pork with ginger and water chestnuts till mixed together.

Add the rest ingredients into pork. Stir well till fully and evenly mixed.

Use hand to throw mixed pork into bowl several times to press the air out to make sure the meatballs won’t fall apart during cooking.

Divide minced pork into 4 parts and make them into meatballs.

1. Deep fry meatballs in oil. At first turn to high heat to let the meatballs shell becomes hard immediately. Then turn to low heat. Fry till golden brown. Take them out. Set aside to drain.

2. Add 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce in a pot. Pour in 1 cup water. Bring to boil.

3. Put meatballs in. Simmer for 15-20 mins with low heat.

4. Take the meatballs into plate. Add corn starch water into the pot. Turn to high heat to reduce the sauce.

5. Pour the sticky sauce over the meatballs.