Name: [shaanxi] Sixi Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g pork; 50g Water chestnuts; 60g egg; 50g Rape heart; 5g ginger; 8g Green onions; 2 tbsp Oyster sauce; Some starch; 3g salt; 4g Sugar; 2 tbsp Cooking Wine; 1 tbsp Soy sauce; 3g Five spice powder; 2g pepper

[shaanxi] Sixi Meatballs

by Little Ai Chef

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

Sixi meatballs are a dish that Chinese people often eat during the New Years and festivals, taking its auspicious meaning. The fat and lean meat is rosy and shiny, with emerald green vegetables, bright colors and tangy fragrance, which stimulates the appetite just by looking at it. The mellow and fragrant meat and juice are the top delicacy that is irresistible.
The Sixi meatballs made this year are slightly modified on the traditional basis, and quail eggs are specially wrapped in the meatballs. The taste is enriched and the nutrition is more comprehensive. "

[shaanxi] Sixi Meatballs

1. To prepare the water chestnuts, chop the water chestnuts.

2. Chop the green onions.

3. Add five-spice powder, pepper, water chestnut, and oyster sauce to the meat filling.

4. Beat in the eggs, add the chopped green onion and ginger and mix well.

5. Add the dry starch and stir in one direction with chopsticks until the pork filling is thick and viscous.

6. Prepare quail eggs, cook the quail eggs and peel them.

7. Divide the mixed pork filling into 4 portions, dip a little water in your hands, and wrap the quail eggs.

8. Into a ball, round.

9. Make four balls in turn.

10. Raise the oil pan and heat the oil to about 60% heat. Add the meatballs and fry them until the surface is golden brown.

11. Add a little oil to the wok and heat it up, add the chopped green onion, ginger, and star anise to fry until it is fragrant. Add light soy sauce, dark soy sauce, sugar and appropriate amount of boiling water.

12. Put the fried meatballs in a large bowl and pour the soup.

13. Put it in a steamer and steam for 20 minutes on high heat.

14. Move the steamed Sixi balls into a plate, pour the soup into a pot and bring it to a boil, add the small rapeseed to a boil, remove the rapeseed, and place the rapeseed on a plate. Add water starch to the soup to thicken the juice, and finally pour it on the Sixi balls.

Tips:
1. The minced meat must be stirred in one direction to gain strength, and the direction of stirring must not be changed in the middle.
2. It's best to chop the minced meat by yourself, not too finely, so that there is a gap between the meat to be juicy.
3. Adding water chestnuts has a better taste, and you can also add lotus root.