【Shaanxi】Sixi meatballs
Overview
Sixi meatballs are a dish often eaten by Chinese people during New Years and holidays, which means auspiciousness. The meat, both fat and lean, is red and shiny, and is paired with green vegetables. The bright colors and tangy aroma arouse appetite just by looking at it. The rich meat and juice are an irresistible top-notch delicacy. The Sixi meatballs made this year are slightly modified from the traditional ones, and quail eggs are specially wrapped in the meatballs. Enriched taste and more comprehensive nutrition.
Tags
Ingredients
Steps
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Prepare water chestnuts and chop them into small pieces.
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Chop the green onions.
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Add five-spice powder, pepper, water chestnuts, and oyster sauce to the meat filling.
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Beat in the eggs, add the onion and ginger and stir evenly.
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Add dry starch and stir continuously in one direction with chopsticks until the pork filling becomes sticky.
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Prepare quail eggs by boiling and peeling them.
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Divide the mixed pork filling into 4 portions, dip your hands in a little water, and wrap them in quail eggs.
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Form into ball shape and round.
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Make four meatballs in sequence.
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Heat the oil in a pan until it is about 66% hot, add the meatballs and fry until the surface is golden brown, remove and drain.
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Heat a little oil in a wok, add chopped green onion, ginger, and star anise and stir-fry until fragrant. Add light soy sauce, dark soy sauce, white sugar, and an appropriate amount of boiling water.
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Put the fried meatballs into a large bowl and pour the soup over them.
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Place in a steamer and steam over high heat for 20 minutes.
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Transfer the steamed Sixi meatballs to a plate, pour the soup into the pot and bring to a boil over high heat. Add the rapeseed and bring to a boil. Remove the rapeseed and arrange the rapeseed on a plate. Add water starch to the soup to thicken the juice, and finally pour it on the Sixi meatballs.
