Sixi meatballs
Overview
The meatballs with shiitake mushrooms are even more delicious. Whether it’s during the New Year or a banquet for friends and family, Sixi meatballs can double your face.
Tags
Ingredients
Steps
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Prepare 400 grams of half-fat and half-lean pork filling.
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Add chopped shiitake mushrooms to the meat filling (soak the shiitake mushrooms in advance and chop them softly)
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Then add cooking wine, light soy sauce, half a spoonful of salt, starch, pepper and egg liquid, and stir the chopped green onion in one direction until it becomes gelatinous.
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Divide into 6 portions and roll into balls with your hands.
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Heat enough oil in a pan until it is 80% hot, fry each meatball until golden brown and take it out.
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Take out the fried meatballs.
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Leave the oil in the pot and sauté the ginger slices and star anise until fragrant. Pour in an appropriate amount of light soy sauce, sugar, and a small amount of old soy sauce to enhance the color.
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Add 2 to 3 bowls of water and bring to a boil. (You can try the saltiness of the juice at this moment)
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Add the meatballs, cover tightly, simmer over medium heat until the flavor is absorbed, finally open the cover and reduce the sauce over high heat until thickened and turn off the heat.
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Cut the broccoli, boil water in a pot, blanch the broccoli, remove and place on a plate.
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Finally, serve the meatballs and soup together to finish.
