Name: Sixi Meatballs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork filling; 200g Southern water chestnut; 100g Ham sausage; 100g Bread crumbs; 60g shallot; 15g ginger; 3g Aniseed; 80ml Rice wine; 12ml sesame oil; 2g baking soda; 1g White pepper; 10g Sugar; 15g starch; 30g Peanut oil; 20ml White wine; 1 piece Fermented bean curd (red); 20g Sweet noodle sauce; 10ml Soy sauce; 100ml Broth; 3g salt

Sixi Meatballs

by Great Wisdom as a Fool God of Cooking

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

The Jin cuisine is called Sixi Meatballs and the Huaiyang cuisine is called Lion Head. It is a must-have dish for wedding banquets in Tianjin during New Years and festivals. Today it has been improved and added diced ham. It is loved by everyone for its crunchy taste when it is de-oiled. This recipe is a private dish of the God of Cookery.

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.