Sixi meatballs

Overview

I remember when I was young, I would see this dish, Sixi Meatballs, every time I attended a wedding. This dish sounds festive and looks more suitable for a wedding.

Tags

• hot dishes
• common dishes
• shandong cuisine
• children
• old man
• winter recipes
• full banquet of manchu and han dynasties
• lunch
• famous dishes
• chicken essence
• cooking wine
• egg white
• onions
• pork
• starch
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Chop the pork into mincemeat, slightly coarse.

   

2. 2 Chop green onions and ginger into powder.

   

3. 3 Pour in an appropriate amount of water and mix thoroughly. Do not add too much, otherwise the balls will not form.

   

4. 4 Add the onion and ginger and stir evenly.

   

5. 5 Pour in the soy sauce and stir thoroughly.

   

6. 6 Add salt and chicken essence and stir.

   

7. 7 Pour in a little water starch and always stir in one direction.

   

8. 8 When the oil in the pot is 60% hot, pour in the meatballs and fry over medium heat until they are shaped.

   

9. 9 After taking it out, put it on a plate and steam it in a steamer for 30 minutes.

   

10. 10 Pour a little oil into the pot, pour the juice of the steamed meatballs into the pot and bring to a boil, pour a little water starch to thicken it, and pour it on the meatballs.