Sixi meatballs made in cast iron pot

Overview

How to cook Sixi meatballs made in cast iron pot at home

Tags

• hot dishes
• shandong cuisine
• old man
• winter recipes
• lunch
• famous dishes
• dried chili pepper
• egg
• light soy sauce
• lotus root
• old soy sauce
• pork stuffing
• rapeseed
• rice wine
• scallions
• star anise
• starch
• fragrant leaves
• ginger slices
• pepper
• salt
• water

Ingredients

Steps

1. 1 Add salt, light soy sauce, dark soy sauce, rice wine, and pepper to the meat filling, and stir evenly.

   

2. 2 Add an egg and mix well.

   

3. 3 Add an appropriate amount of water and starch in turn, and continue to stir clockwise until the meat filling becomes sticky. Cut the lotus root into small cubes and add it to the mixed meat filling.

   

4. 4 Put oil in the pot. When the oil is 50% hot, add the meatballs rolled into balls

   

5. 5 Fry the meatballs until both sides are colored, the shape is fixed, and there is a hard shell on the outside. Take them out and put them in an enamel pot for later use

   

6. 6 Add a small amount of oil to the enamel pot, add onions, ginger, and star anise and stir-fry until fragrant, then add dark soy sauce, light soy sauce, and boil water.

   

7. 7 Pour the cooked soup into the enamel pot, just enough water to cover the meatballs. Bring to a boil over high heat, then turn to low heat and cook for about 30 minutes. After the meatballs are cooked, put them into a bowl and set aside

   

8. 8 Take another pot, add a few ladles of soup, bring to a boil over high heat, and pour in an appropriate amount of water starch to make the soup thick and shiny. That's it.

   

9. 9 Finally, pour it on the meatballs, blanch the rapeseed in water, and place it around for decoration.