Ingredients for Sixi Meatballs: 650 grams of pork filling, 1 egg, 4 water chestnuts, half a steamed bun, appropriate amount of minced onion and ginger + onion and ginger slices. Seasoning: 1 tsp each of dark soy sauce and cooking wine, 1 tbsp light soy sauce, 2 tsp salt, water starch (1 tsp dry starch + 1 tbsp water), 6 peppercorns, 1 aniseed. Method: 1. Wash and dry the pork, and chop it into a filling, not too fine; 2. Peel the water chestnuts and chop them into small pieces; cut the steamed buns into small cubes; 3. Beat the eggs into the meat filling, add the green onion and ginger, and add the peppercorns. Beat all the "seasonings" outside the ingredients in one direction until vigorous, add a few drops of water and beat together. Then add minced water chestnuts and diced steamed buns, stir evenly; 4. Form the meat filling into balls; 5. 6. Add oil to the pot. When it is 60% hot, add the meatballs and fry until the surface is golden brown, then remove and drain the oil; 7. Add to the casserole. Add an appropriate amount of water to the fried meatballs, green onions, ginger slices and Sichuan peppercorns. Add dark soy sauce to your favorite color. Bring to a boil, then reduce heat and simmer until the soup is reduced, then remove the meatballs; 8. Place in a casserole Continue to boil the remaining soup, add water starch (out of the amount) to thicken it until thick, drizzle with sesame oil, and then pour it over the meatballs. Tips: 1. You may want to make more at one time. After frying and letting it cool, freeze it in the refrigerator. It is very convenient to directly braise or stew cabbage when needed; 2. This amount can make more than ten meatballs. The traditional Sixi meatballs are relatively large, but if you make them at home, it is best to make them smaller for convenience; 3. Adding diced steamed buns can make the meatballs softer; 4. The last step 7 can also be changed from stewing to steaming. If steamed, the heat will be about for 15 minutes.