Sixi Meatballs
by Scarlett WH
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add an appropriate amount of 1 egg, salt, minced ginger, pepper and starch to the minced meat, stir in one direction;
2. Add the right amount of water chestnuts and stir in the same direction;
3. Then beat the meat with your hands to make it stronger;
4. With a bowl of water next to it, take out a meat ball, put a boiled quail egg in the middle, and wrap it;
5. Pour the left hand to the right hand, and keep turning around. If the middle is a little sticky, you can stick some water with your hand until it becomes a smooth ball;
6. Heat the oil in the pot, and when 60 or 70% of the heat is hot, add the freshly made balls for deep fry;
7. Fry the meatballs until they are golden on the surface and remove them;
8. Put a little oil in the pot, add green onion, ginger, star anise, cinnamon and bay leaves and stir fry;
9. Stir-fry the aroma and add the freshly fried meatballs;
10. Then add an appropriate amount of boiling water, light soy sauce, cooking wine and a little red yeast rice;
11. Bring to a boil on high heat, cover, turn to low heat, and cook for 30 minutes;
12. Scoop out large pieces of ginger, onion, garlic and other sundries;
13. Then add a little oyster sauce, turn on high heat, and remove the balls after the high heat collects the juice;
14. After harvesting the juice, remove the balls, and add appropriate amount of water and starch to the remaining soup to thicken;
15. Pour the gorgon juice on the balls;
16. Finally, put some red radishes made into coins to garnish.
Tips:1. Add appropriate seasonings to the minced meat and stir in one direction, then add the minced water chestnuts (don’t need to cut too much, it’s better to have a grainy texture) to adjust the taste, and then beat the minced meat with your hands to make it stronger;
2. Take out a ball of minced meat, put the boiled quail egg in the middle, and pour it over with your left and right hands. When the middle is a little sticky, you can stick some water or oil on the surface of the hand until the surface is smooth. When the oil is cooked until the seventh layer is cooked, put the balls into the dough and fry them, and then remove them for use when they are golden brown.
3 Leave a little oil in the pot, add green onion, ginger and aniseed to sauté, then add the meatballs, add appropriate amount of water, light soy sauce, cooking wine, red yeast rice (mainly for color mixing), and cook for 30 minutes. Divide, cook the balls until they are nine mature;
4. Finally add some oyster sauce, harvest the juice after high heat, put light soy sauce leaves underneath, add appropriate amount of water starch to thicken the remaining soup, then pour the juice on the balls, and decorate with coin-shaped carrots.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
