Sixi meatballs

Overview

How to cook Sixi meatballs at home

Tags

• hot dishes
• shandong cuisine
• maternity
• summer recipes
• lunch
• famous dishes
• aniseed
• braised soy sauce
• bread crumbs
• cooking wine
• cumin powder
• hu you
• onions
• pork
• starch
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Soak the onions and ginger in water, cold water, and add cooking wine. After soaking the flavor, start beating the meat filling. Remove the onion and ginger. Add an appropriate amount of water each time and stir in one direction. Stop for a while and continue stirring until you find that the meat filling cannot absorb the water

   

2. 2 Finally beat it like this, add plastic wrap and put it in the refrigerator to taste, and continue the next day

   

3. 3 The next day, you can continue to add a little water to the meat filling and beat it once or twice, then add starch. If there is alum, you can add 3 grams, and add bread crumbs,

   

4. 4 Mix well and you can shape it into a round shape and put it in the pan! Move your left and right hands back and forth a dozen times and it will be very round!

   

5. 5 Fry the skin until golden brown and serve

   

6. 6 Steam in a steamer for 30 minutes

   

7. 7 Just prepare the sauce you like and pour it over. I prefer garlic sauce, haha~