Sixi meatball is a dish often eaten during Chinese New Year’s festival. It is also called shitoutou, which means auspicious. This is a famous Huaiyang dish. It has fat and thin meat. It’s ruddy and glossy. It’s covered with green vegetables. The bright colors and pungent fragrance arouse the appetite. The mellow and fragrant meat and juice are irresistible top delicacies.


1200 grams of pork
Eight Horseshoes
2 pieces of Sufu
2 pieces of scallion
1 small piece of ginger
1 steamed bread
1g five spice powder
1 g white pepper
3 g salt
1 teaspoon sugar
20 Chinese prickly ash
1 egg
1 teaspoon starch


Step 1
Shred green onion and ginger, add Chinese prickly ash and soak in boiling water for 30 minutes

Step 2
Wash the horseshoe, peel and chop into pieces

Step 3
Fat three thin seven pork wash cut into stuffing, not too thin

Step 4
Steamed bread peeled completely soaked with water

Step 5
Beat the eggs into the stuffing, dry the steamed bread, add the greasy crumbs into the stuffing, add the five spice powder, salt and sugar, and beat evenly along one direction

Step 6
Add horseshoe crumbs and starch, add a small amount of water for many times, and mix well in one direction

Step 7
It's best to keep stirring until the stuffing doesn't fall down

Step 8
Dip some water in your hands, put the meat in your palms, and beat it back and forth with your hands to make a bigger ball

Step 9
Widen the oil in the pan and fry the meatballs over 50% heat until golden on the surface. Remove and drain the oil

Step 10
Sliced scallion

Step 11
Ginger slices

Step 12
Crush the red Sufu with a small spoon, add sugar and mix well

Step 13
Add enough water into the pot, put in the balls, onion, ginger, pepper, seasoning, fragrant leaves, Sufu juice and bring to a boil

Step 14
Turn the heat down and simmer for 40 minutes until the broth is reduced

Step 15
Finally, put the vegetables on the plate and pour the soup on the balls with the right amount of starch