Sixi meatballs

Overview

Sixi meatballs contain the taste of my mother when I was a child.

Tags

• hot dishes
• chinese cabbage
• chives
• corn oil
• egg
• ginger
• light soy sauce
• old soy sauce
• pork mince
• starch
• sugar
• water chestnut
• yam
• salt

Ingredients

Steps

1. 1 All ingredients are ready: When you buy the minced meat in the supermarket, let the chef process it first, so that it will be more convenient to use again. My dosage is 250g, which is 37% for fat and 70% for leanness. Peel the yam, ginger, and water chestnuts. I used a little too much yam here, which made the minced meat a little thin. I suggest you remove one water chestnut and put in less yam.

   

2. 2 Cut the above-mentioned water chestnuts, yam, chives, and ginger into small pieces and put them into a food processor, crush them into a puree. If the taste is strong, add some light soy sauce or salt here. If you like the meatballs to be grainy, don't crush them. Use the meat directly, which is more laborious. The crushed material is relatively sticky because of the presence of yam. Add an egg and mince it together with the minced meat. Stir in a clockwise direction. Those who don't like it can start directly. Those who don't can just use a long-handled wooden spoon because it will be more tiring. Keep stirring until there is no problem with the shape.

   

3. 3 Find a smaller milk pot. Mine is a bit big, so more oil will be added. The amount of oil used is only enough to cover half of the size of the meatballs. Use high heat and let the oil boil. When the oil is hot, you can use a round-bottomed spoon to shape the meatballs, and slowly put them into the pot. If the meatballs are not round enough, use chopsticks to help them shape in the oil. This step is not difficult, and you don’t need to be nervous. Even if the meatballs are flat in the spoon, put them into the oil pan, use the chopsticks in your hands, and happily reshape them. If you like a firmer texture, fry it for a longer time. If you like a tender one, fry it for a little less time. It all depends on your personal preference.

   

4. 4 Pull out the fried meatballs and filter the oil on one side. If you can't tolerate a lot of oil, just use kitchen paper to absorb the oil. It's obvious that the oil won't drip down when I filter it like this.

   

5. 5 Change to a larger pot, add water, dark soy sauce, salt, and sugar. Our taste is relatively light, so we add a little less. You can taste it yourself before deciding. Simmer over high heat with the lid on for 20 minutes. When it's almost done, open the lid to collect the juice. Put a small pot on the side to boil water and blanch the green vegetables.

   

6. 6 Place the green vegetables on the bottom, take the meatballs out of the pot and serve~