Sixi meatballs
Overview
Sixi meatballs are very famous in Northeast China. They are a must-have dish at wedding banquets. However, some restaurants add more starch or flour, and some also add crushed steamed buns, so the taste is much inferior and the taste is also greatly reduced. Flaws are not hidden, delicious is delicious. If cooked carefully, Sixi meatballs are indeed a delicious dish suitable for all ages.
Tags
Ingredients
Steps
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Main and auxiliary ingredients: pork. Seasonings: oil, salt, sugar, chicken powder, pepper, light soy sauce, cooking wine, starch, onion and ginger.
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First cut the pork into small pieces. Then chop it into mince.
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Add the onion and ginger water several times, stirring thoroughly after each addition. Add salt, sugar, chicken powder, pepper, and light soy sauce to taste, and stir evenly
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Add the water starch to the minced meat and stir while adding to fully combine.
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Take a ball of minced meat, dip your hands into some water starch, and beat it back and forth several times to knock out the air bubbles. Form into a ball to form the green "Sixi Meatballs".
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Complete in order and set aside. (This amount can make 8 pieces, enough for two plates)
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Heat the oil in the pot until it is about 60% hot, put in the "Sixi Meatballs" and fry them. Fry until the "Sixi Meatballs" turn maroon red and then turn off the heat. Remove and set aside.
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Take four "Sixi meatballs" and put them on a plate, add green onions, light soy sauce, a little salt, MSG, and water. Place in steamer. Steam for 20-25 minutes.
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After taking it out of the pot, remove the green onions, garnish slightly, and serve. (You can also decant the soup from the plate, pour it into the pot and bring it to a boil, adjust it slightly according to your own taste, then pour in water starch to thicken the gravy, and pour in oil. Then pour the gravy on top of the "Sixi Meatballs".)
