【Tianjin】Sixi meatballs

Prepare ingredients: pork filling: 500g

Five-spice powder: 1 tsp, thirteen spices: 1 tsp, white pepper: 1 tsp, sweet noodle sauce: 1 tsp, cooking wine: appropriate amount, sesame oil: appropriate amount, salt: 6g, starch: appropriate amount, steamed bun residue: about 3/4 steamed buns, peeled, chopped and kneaded into residue, minced green onion: appropriate amount, minced ginger: appropriate amount, soy sauce: 3-4 spoons. Stock or stew: appropriate amount

Shiitake mushrooms: 4 pcs, ham: 50g, water chestnuts: 4 pcs, rapeseed: appropriate amount.

Add cooking wine and soy sauce to the meat filling, stir and mix thoroughly. Add ground ginger and continue beating.

Add five-spice powder, thirteen spices, and white pepper, mix well.

Pour water into the meat filling. Do not add too much water each time. Add water again when the beat is strong. Pour water several times until the meat filling is thick and thick.

Add sweet noodle sauce and mix well.

Add the minced scallions, pour sesame oil over the minced scallions, and stir evenly. Why do we add the minced scallions at this time and wrap the minced scallions with sesame oil before whipping? Because adding minced green onions too early and beating for too long will induce the smell of green onions. At this time, add minced green onions and wrap them in sesame oil. The purpose is to lock in the aroma of green onions and make the mature meatballs taste better.

Add salt and mix well. Add starch and steamed bun residue and continue beating. Add chopped mushrooms, chopped ham, and chopped chestnuts (you don’t need to chop the chopped chestnuts too finely, larger particles will give a better texture), and stir evenly. At this time, all the ingredients have been added. We hold the meat filling with both hands and beat it repeatedly. The meatballs made with this method are very elastic.

Form meatballs into evenly sized balls.

Croquettes. The oil is slightly wider, and when the oil is 60 to 70% hot, put the meatballs into the pan and fry.

The meatballs are deep-fried until they are about seven-seven-year-old, which means they are set. When a small thin shell forms on the surface, they are just right. Take them out at this time. Stew the fried meatballs in the broth left over from the stew, covering the meatballs with broth. After boiling the pot, turn to medium-low heat and simmer for 40 minutes, then let the meatballs marinate in the broth for three or four hours to fully absorb the flavor. If you don’t have the broth prepared in advance, you can also add onions, ginger, star anise, cinnamon, dark soy sauce, light soy sauce, rock sugar, salt and other ingredients into water to make a simple broth to stew the meatballs.

Thicken the sauce. Pour a little stock or water into the pot and heat until the water boils. At this time slowly pour in the water starch. When pouring in the water starch, do not rush to pour it all in. Stir it with a spoon while pouring, and use a spoon to scoop up the gravy and observe. When the gravy becomes crystal clear like light rice soup, stop the fire and pour in an appropriate amount of sesame oil.

Surround it with blanched rapeseed, pour the gravy on the surface, and a classic and festive Sixi Meatballs are ready to serve.

Sixi meatballs are often used as the finale dish in wedding banquets, birthday banquets and other banquets to capture its auspicious meaning.

Sixi meatballs are red in color and overflowing with meaty aroma, revealing the fragrance of water chestnuts and shiitake mushrooms;

The taste is soft and moderate, and you can also taste the crispness of the water chestnuts; the meat is vegetarian, and the custom is elegant.

In addition, the joy is overflowing and everything is stable, which is gratifying.

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