Sixi Meatballs
1.
1000g minced meat purchased out
2.
Soak the shallots with 30 grams of peanut oil for later use
3.
Jiang Qiemo spare
4.
Prepare the filling, put the rice wine, ginger foam, white pepper, sugar, baking soda, and start the filling. The broth is diffused. Divide five times and add starch. Use 10 ml of water. Add three times and beat for 30 minutes.
5.
Cut the diced ham while filling
6.
Southern water chestnut cut into small cubes
7.
Twice the stuffing twice for twenty minutes. Twenty minutes
8.
Three times stuffing, add diced ham, scallion oil, bread crumbs for 20 minutes and then 20 minutes
9.
Put the oil in the pot and heat it for 60%
10.
Started dumpling meatballs, hand-dipped in oil, deep-fried into maroon red fish
11.
Prepare the steamer and put the green onion and ginger aniseed
12.
Put the meatballs in a pot and put fermented bean curd, sweet noodle sauce, dark soy sauce, rice wine and water to boil over the fire
13.
Simmer on low heat for about an hour, add salt to adjust the taste
Tips:
Tip: Do not overheat the oil when frying. The stuffing has to be beaten, smashed, and eaten. Seasonings are added according to personal preference.
