sixi meatballs
This meatball has been stored in the computer for a long time. Today, it was posted to make up the number. Although it is not new, it is very fragrant to go with the rice. Pick a meatball and scoop some soup and mix it in the rice, let alone how fragrant it is!
Recipe Recommendations
- pork stuffing 400 grams
- tofu 1/3 of a piece
- flour 1/3 small bowl
- eggs one
- dark soy sauce 1 teaspoon
- sugar 1 teaspoon
- spiced powder 1 teaspoon
- cooking wine 1 teaspoon
- salt 1 teaspoon
- aniseed the 2
- water starch appropriate amount
- sesame oil appropriate amount
- sweet sauce 2 teaspoons
- chicken essence appropriate amount
Steps for sixi meatballs
1
Use the back of the knife to press the tofu into mud.
2
Put the meat paste into a bowl, add the tofu mashed, eggs, chopped green onion and ginger, soy sauce, cooking wine, salt, five-spice powder, sesame oil, chicken essence, and sweet flour sauce, stir until strong, then add the flour and stir well.
3
Pour vegetable oil into the pan and heat until 80% hot. Dip your hands with a little water, and make the meat paste into four large meatballs.
4
Put it in a hot oil pan and fry it to shape.
5
Remove the fried meatballs and place them in a large bowl.
6
Leave the oil at the bottom of the pan, add the spring onions, ginger slices, and aniseed to stir up the aroma, add soy sauce, sugar, a little cooking wine, a little salt, and chicken essence, pour in clear water to bring to a boil.
7
Pour the soup into the bowl containing the meatballs.
8
Put in a steamer, steam for 20 minutes.
9
After steaming, pour out the soup in the bowl, thicken it with water starch, and add a little sesame oil to enhance the aroma.
10
Pour on the meatballs, sprinkle with minced coriander.