Qin Wei Sixi Meatballs
by English-English recipes
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the ingredients, cut the meat and lotus vegetables into cubes, mince the green onion and ginger, put them in a bowl, and put the cooking wine.
2. Add salt, soy sauce, and pepper.
3. Put starch and eggs.
4. Stir thoroughly, and set aside.
5. Take a quarter of the meat and make big balls with your hands.
6. Add oil and cook to 70% heat, then add meatballs. (Before the meatballs are put into the pot, pour the meatballs on each other with left and right hands to make the shape better).
7. During frying, use long bamboo chopsticks to turn the balls to heat them evenly.
8. Fry until the skin is hard and golden in color.
9. Fry four meatballs in sequence.
10. Take a small bowl and add star anise, cinnamon, green onion, sliced ginger and pepper.
11. Add soy sauce, monosodium glutamate, and a small amount of salt (you don't need to leave it for a light taste).
12. Add fresh soup or boiling water to make a flavored juice.
13. Pour the sauce into a large bowl with meatballs.
14. Put it in a pot of boiling water and steam on medium heat for about 40 minutes.
15. Wash spinach and leeks, cut into sections, soak the fungus, rinse, and break into small pieces.
16. Decant the steamed meatball soup into the pot, pour in oyster sauce, add sugar, and mix the water gorgon.
17. Add the leeks and sauté until sticky.
18. Just pour it on the balls.
