How Do You Make Authentic ''Sunflower Meatballs'' (Kuihua Zhanrou)?

1. Meat Selection: Use pork belly or rib meat with a mix of fat and lean; a fat-to-lean ratio of 3:7 or 4:6 is ideal.
2. Knife Work: The key is "fine slicing followed by coarse chopping." First, slice the meat into cubes the size of pomegranate seeds, then coarsely chop them; do not use a meat grinder.
3. Add-ins: Finely chopped ingredients like water chestnuts, shiitake mushrooms, or lotus root are often mixed in to add a refreshing texture.
4. Binding (Developing Texture): After adding seasonings, vigorously mix and slap the meat mixture in one direction until it becomes sticky and gelatinous; this ensures the meatball remains tender and holds its shape without falling apart.
5. Cooking Methods:
* Clear Stewing: Form into large meatballs and place directly into a clay pot; simmer slowly over low heat for 1.5 to 2 hours or more to yield a clear, savory broth.
* Red Braising: Deep-fry briefly to set the shape, then braise in a soy-based sauce until the liquid reduces.
* Steaming: A healthier option; steam for 40–50 minutes.
6. Plating: Traditional clear-stewed "Lion's Head" meatballs are often served on a bed of tender greens (such as baby bok choy hearts), symbolizing "abundant wealth."