Sixi meatballs

Overview

Sixi meatballs are one of the classic representative dishes of Shandong cuisine. They are usually served in portions of four and take the meaning of reunion and celebration, hence the name Sixi meatballs. It is not only a home-cooked dish, but also a very common banquet dish during New Year celebrations in Shandong.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• shandong cuisine
• old man
• autumn recipes
• winter recipes
• wedding banquet
• full banquet of manchu and han dynasties
• lunch
• famous dishes
• clear water
• cooking wine
• dry starch
• edible oil
• egg
• lettuce leaves
• light soy sauce
• old soy sauce
• onion white
• pork
• water chestnut
• water starch
• ginger
• ginger slices
• salt
• sesame oil
• white pepper

Ingredients

Steps

1. 1 Cut the scallions into fine pieces; cut out 3 slices of ginger and set aside, and cut the rest into fine pieces;

   

2. 2 Peel the water chestnuts and cut into finely chopped dices;

   

3. 3 Put 1 tsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine and 2 tbsp water into a small bowl, mix well and set aside;

   

4. 4 Cut the lean meat into small pieces the size of pomegranate seeds;

   

5. 5 Cut fat meat into smaller pieces than lean meat;

   

6. 6 Mix the fat and lean meat cubes, and add water in small amounts several times, stirring in the same direction while adding, until all 3 tablespoons of water are added, and stir until the meat filling is firm;

   

7. 7 Add eggs and stir evenly in the original direction;

   

8. 8 Add 1 tsp minced green onion, minced ginger, white pepper, 1/4 tsp salt, 2 tsp cooking wine, 1 tbsp light soy sauce, 1 tbsp sesame oil, 2 tsp dry starch, and water chestnut grains, still in the original direction, stir evenly;

   

9. 9 Wearing disposable gloves (you don’t have to wear them, just wash your hands), take an appropriate amount of meat filling and roll it into balls, and smash them back and forth at least 10 times between your two hands to make the balls firmer.

   

10. 10 A total of six meatballs were made (I originally wanted to make four, but they were too big, so I had to change them to six). Please note that the sizes are basically the same;

    

11. 11 Heat the oil pan until it is 70% hot, add the meatballs and fry until the surface is golden and set;

    

12. 12 Pick up the meatballs and drain the oil;

    

13. 13 Put the meatballs into the steaming tray, pour the sauce on them, put the steamer on the steamer and steam over high heat for 30 minutes until cooked through;

    

14. 14 Place lettuce leaves in the container and arrange the steamed meatballs on a plate;

    

15. 15 Reheat the oil pan and sauté the ginger slices in the base oil used to make the croquettes;

    

16. 16 Add the original soup used to steam the meatballs and bring to a boil over high heat;

    

17. 17 Use appropriate amount of water starch to thicken the gravy;

    

18. 18 Pour the gravy over the meatballs.