Braised large meatballs (Sixi meatballs) lion head

Overview

Homemade, solid, clean, and safe to eat. Preparing meals

Tags

• private kitchen
• breadcrumbs
• cooking wine
• light soy sauce
• mushrooms
• old soy sauce
• onions
• oyster sauce
• pork stuffing
• star anise
• starch
• thirteen incense
• water chestnut
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Prepare ingredients. Wash and peel the water chestnuts, wash and dry the fresh mushrooms and soak them. Chop the onion, ginger and meat together

   

2. 2 Chop the water chestnuts and shiitake mushrooms and add them to the meat filling. Put an egg and the cooking wine. Light soy sauce. Fuel consumption. Pour thirteen spices, salt and starch into the bowl and stir in one direction,

   

3. 3 Soak the Sichuan peppercorns in some boiling water, or add water to the pot and boil some Sichuan peppercorns water

   

4. 4 Pour some pepper water while stirring in a clockwise direction until it is almost strong. Pour in the bread crumbs and continue stirring

   

5. 5 Stir until smooth

   

6. 6 Heat oil in a pot, use a spoon to scoop out the balls and form them into balls of suitable size on your hands. Heat the pot to 70% and fry for a few minutes. Fry both sides until they change color and take them out

   

7. 7 It's fine if it's deep-fried and dark, it doesn't need to be deep-fried. It will have to be cooked later

   

8. 8 All the meat fillings are fried

   

9. 9 Just put it in the pot and steam it for half an hour and it will be cooked. Put the peppercorns soaked before. To save waste, note that this step can be omitted, and you can freeze the fried ones that cannot be eaten. When I eat it, I take it out and stew it. I think it is too slow to cook. It is troublesome to defrost and cook frozen raw food, which is too time-consuming. So it was steamed in advance. When eating later, thicken the soup and heat it up to save time

   

10. 10 Onion and ginger slices

    

11. 11 Heat oil in a pot, sauté a star anise, green onions and ginger until fragrant, add some light soy sauce and dark soy sauce, add water and put the meatballs in.

    

12. 12 Put the meatballs in, bring them to a boil, and simmer over medium heat for a few minutes. You can add some starch over high heat to reduce the juice. If they are not steamed in advance and are raw, you need to simmer over low heat for a while

    

13. 13 Okay. I stewed all the ones I made. I usually just make a few to eat at home

    

14. 14 Very delicious

    

15. 15 Our eldest baby can eat a lot every time I make him some meatballs with rice🍚.