Sixi Meatballs

Name: Sixi Meatballs
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork filling; 8 Sea shrimp; A section Lotus root; A tree celery; 1 shallot; 2 tablespoons Thirteen incense; Some Round lettuce; 1/2 steamed bread; 1 piece egg; Some starch; 1 tablespoon salt; 1 piece ginger; 1 tablespoon Sugar; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 1 tablespoon Abalone sauce; Some Vegetable oil; 500g Old soup

by Flower rice with rice sauce

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In our hometown in Shandong, whenever someone wants to treat someone for a happy event, the big dish that must be on the dinner table is Sixi Meatballs. The name is festive and the taste is delicious. When I got married that year, I had a treat at my parents' house. My parents invited a famous folk cook in all ten miles and eight townships to set up a big iron pot for a wedding banquet. At noon, when I toasted the guests next to the dining table, I tasted a sip of Sixi meatballs. The taste was great. I have eaten it many times, and this master's non-greasy, non-greasy and delicious taste is especially suitable for my taste. So after the toast, I deliberately ran to the master and asked for the recipe. The master is also very happy, and he is very happy to give it to me~ I have done it many times, my husband and friends like it, now share it with everyone~

Sixi Meatballs

1. Dice the pork, then chop the stuffing, being careful not to chop too finely. You can cut the green onion and ginger into the meat and chop together to make it easier to taste. Mince the shrimp meat.

2. Put pork mash and shrimp meat in a bowl and then beat an egg, sprinkle with salt, thirteen spice powder, appropriate amount of oil, light soy sauce, dark soy sauce, cooking wine, sugar, oyster sauce, and stir clockwise.

3. Finely chop lotus root, finely chop small celery, and grind half a steamed bun into the filling and stir together.

4. Add more oil to the pan to heat up, make the balls in your hands, make them slightly larger, and fry them in the pan.

5. Fry until golden brown, remove and set aside for later use

6. Start another pot and put in the old soup. (If not, use the scallion and ginger to fry the pot and add water to season the light soy sauce and dark soy sauce with appropriate amount of chicken essence.) After the soup is boiled, add the fried meatballs. Simmer for half an hour.

7. When there is still a small amount of soup in the pot, put the Sixi balls out into a plate ready to be covered with lettuce, put an appropriate amount of starch in a small bowl, stir evenly, pour it into the remaining old soup in the pot to thicken and then pour it to the plate On the Sixi meatballs. Just do it~

Tips:
1. Don't chop too much when chopping meat, more fat will make it more fragrant. 2. Don't use the steamed buns that are just out of the pot. It is better to rub the steamed buns the next day.