Sixi meatballs
Overview
Sixi meatballs are one of the classic traditional Chinese dishes and belong to Shandong cuisine. It consists of four meatballs with good color, aroma and taste, which embodies the four great events of life: happiness, wealth, longevity and joy. It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.
Tags
Ingredients
Steps
-
Chop the pork fat into minced meat, add salt, chicken essence, cooking wine, light soy sauce, sesame oil, thirteen spices, white pepper, eggs, cornstarch, and water and stir vigorously in one direction (water should be added in batches, do not add vegetable oil)
-
Chop the onions and ginger into minced pieces and add them to the meat filling, continuing to stir evenly in one direction
-
Gather the marinated meat into large meatballs. Add oil to a hot pan. Add oil to 70% heat and deep-fry the meatballs until golden
-
Take out the oil control
-
After frying, place it on a plate and put it in a steamer over high heat. Bring the steam to medium heat and steam for 25 minutes (the steaming time depends on the size of the meatballs)
-
Place the steamed large meatballs on another plate and set aside the soup
-
Pour the soup for the steamed meatballs into the wok and bring to a boil. Add an appropriate amount of very fresh soy sauce to color the water and starch to thicken it, then turn off the heat
-
Pour juice
-
Finished product
