Sixi Meatballs
1.
Seasoning 1: about 40 ml of green onion ginger water, about 500 ml of broth, 2 tablespoons of water starch;
Seasoning 2: 1 teaspoon of cooking wine, 1/2 teaspoon of sugar, 1 teaspoon of light soy sauce, a little pepper, 1.5 tablespoons of starch, 1 egg white, 1/2 teaspoon of sesame oil, appropriate amount of salt;
Seasoning 3: 1 scallion, 1 small piece of ginger, 1 star anise, 1 small piece of cinnamon, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, about 20 grams of rock sugar, appropriate amount of salt.
Prepare all kinds of raw materials, wash and peel the water chestnuts for later use
2.
Chop pork into small diced pork (don’t chop too much)
3.
Put the green onion and ginger water in the meat filling, stir in one direction, and then add all the seasonings in seasoning 2
4.
Continue to stir the minced meat in one direction.
5.
Cut the water chestnuts into small pieces and put them in the meat
6.
Continue to stir the meat in one direction
7.
Then divide into four parts, each into round balls to make big balls (beat the balls repeatedly between your hands several times to make the balls firm)
8.
Put an appropriate amount of oil in the pot, heat it to 60 to 70% hot, add the balls, and fry them until the surface of the balls is golden (don’t need to be fully cooked)
9.
In a separate pot, add all the seasonings in the broth and seasoning 3, and bring to a boil
10.
Put in the fried meatballs, cover, simmer on medium-low heat for about 40 minutes
11.
Take an appropriate amount of boiled meatball soup, pour in water starch, and boil it into gorgon juice
12.
Just pour the juice on the cooked balls
Tips:
1. You don't need to chop the meat too finely, first cut the meat into pieces, then chop it slightly, no need to chop it into puree;
2. When making balls, beat the balls repeatedly between your hands to make the balls firmer, and you can wet your palms with water to prevent the meat from sticking to your hands;
3. When croquettes, the oil temperature is a little higher, so you don’t need to deep-fry the croquettes, and the surface is just golden;
4. The onion ginger water method in seasoning 1: shred the green onion ginger, pour in boiling water, soak for about 20 minutes, remove the green onion and ginger shreds. The rest is the green onion and ginger water.
