sixi meatballs
By LucasKuhlman
Sixi meatballs are an indispensable dish for wedding banquets and Spring Festival family banquets. Eating in the New Year symbolizes reunion, roundness and good luck.
Recipe Recommendations
- lotus root 200 grams
- onion 1 tree
- Jiang 1 block
- star anise of 2
- fungus appropriate amount
- starch 50 grams
- coriander appropriate amount
- peanut oil 350 grams
- soy sauce 1 scoop
- soy sauce half a spoonful
- salt 3 teaspoons
- pepper appropriate amount
- vinegar appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for sixi meatballs
1
Chop the pork.
2
Chop up the onions and ginger slightly, leave a small part, and continue to chop together with the pork.
3
Wash and peel the lotus root, chop it up slightly, add the meat filling and chop it into a paste.
4
Put the meat filling in a basin, add salt, soy sauce, egg white, and pepper and stir well.
5
Spread some starch on the panel.
6
Make the meat paste into a ball.
7
Roll the meat ball on the starch and evenly coat it with the starch.
8
Add peanut oil to the pan, heat until 80% hot, add meatballs, and fry until golden brown over high heat.
9
Remove and set aside.
10
Pour out the oil in the pan, leave some oil, and add green onions, ginger and pepper.
11
Pour out the oil in the pan, leave some oil, and add green onions, ginger and pepper.
12
Add enough water, amplify the anise and bring to a boil.
13
Add meatballs, add salt and soy sauce, and cook the fermented fungus over high heat. Fungus is not a necessity, so I can use it when there is something left over.
14
Reduce the soup to one-third and reduce the heat.
15
Remove the meatballs.
16
Continue to thicken the soup with soy sauce, soy sauce and starch (the remaining starch on the panel will be fine), add a little vinegar to taste, and bring to a boil again.
17
Pour the soup on the meatballs.