Four Happy Balls [sixi Balls]

Name: Four Happy Balls [sixi Balls]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Minced pork; Some egg; Some carrot; Some Chives; Some ginger; Some Braised Sauce; Some starch; Some salt; Some pepper

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

According to rumors, Sixi balls were created in the Tang Dynasty. One year when the court opened for examinations, students from all over the country flocked to the capital, including Zhang Jiuling. It turned out that Zhang Jiuling, who was dressed in shabby clothes, took the top spot. The emperor appreciated Zhang Jiuling's talent and recruited him as a consort. At that time, Zhang Jiuling's hometown was hit by floods, and his parents left their hometown without knowing the news. On the day of the wedding, Zhang Jiuling happened to learn of the whereabouts of his parents and sent someone to take them to the capital. Happy and happy, Zhang Jiuling asked the chef to cook an auspicious dish to celebrate. When the dish was served, it was four big meatballs that were deep-fried and steamed and poured with soup. Zhang Jiuling asked about the meaning of the dish, and the clever chef replied: "This dish is'four yuan'. One happy, the master's first name; two happy, married and married; three happy, became a son-in-law, and four happy, family reunion. Zhang Jiuling laughed loudly and praised again and again, saying, "Siyuan is not as loud and beautiful as Sixi, so let's just call it "Sixiwan"." Since then, there have been major celebrations such as weddings and banquets. Must-have this dish. "

Ingredients

500g Minced Pork
Some Egg
Some Carrot
Some Chives
Some Ginger
Some Braised Sauce
Some Starch
Some Salt
Some Pepper

Four Happy Balls [sixi Balls]

1. Ingredients: 500g minced pork Ingredients: eggs, carrots, chives, ginger Seasoning: braised sauce, starch, salt, pepper

2. Soak the pepper with warm water;

3. Sliced carrots

4. Put the minced pork into a container, add the chopped shallot and the chopped ginger;

5. Beat 3 eggs and egg whites into the minced pork;

6. Slowly add the soaked pepper water, add less at a time, and add more times;

7. Stir well and beat continuously until the meat is strong;

8. Knead the meat into slightly larger balls;

9. Add oil to the oil pan, and fry the meatballs in the pan when the oil temperature is 220 degrees;

10. Take out when deep-fried until golden brown;

11. Take another pot, add a little oil to the pot, cook the braised sauce in the pot when the oil is warm;

12. Then add an appropriate amount of water;

13. Put the fried meatballs and carrot slices into the pot and cook for 15 minutes;

14. Pour in a little water starch;

15. Wait until the soup is thick and put on a plate.

Tips:
1. Pork should choose a three-point fat and seven-point lean taste;
2. Stir the minced meat and add the seasonings in the same direction, so that the minced meat is easy to get stronger;
3. Finally, water starch should be used to thicken the soup to make the soup thicker.