Sixi Meatballs
1.
Prepare pork fillings (three fats and seven thin).
2.
Prepare horseshoe, green onion, sliced ginger, star anise, aniseed, chopped green onion and minced ginger.
3.
The fungus is torn into pieces, and the horseshoe is cut into pieces.
4.
Slice winter bamboo shoots and spinach into sections.
5.
Add cooking wine and soy sauce.
6.
Put the chopped green onion and ginger.
7.
Put salt.
8.
Put the eggs.
9.
Put starch (2 to 3 tablespoons).
10.
Put horseshoe pellets.
11.
Stir vigorously until it is strong and set aside.
12.
Take 1/4 of the minced meat and make a large ball.
13.
Do four in turn.
14.
Add oil to a net pot and heat until 70% hot. Put the meatballs. (Pour the meatballs with left and right hands before putting the meatballs into the pot to make the shape better)
15.
Meatballs being fried.
16.
During the frying process, use long bamboo chopsticks to turn the balls frequently to heat them evenly. Fry until the skin becomes hard and the color is golden.
17.
Fry four meatballs in sequence.
18.
Take a small bowl of cooking wine, soy sauce, salt, and monosodium glutamate.
19.
Break the star anise into small petals, add the star anise and cinnamon.
20.
Add fresh soup or water to make a flavored juice.
21.
The mixed sauce is evenly poured on the balls.
22.
Put the green onion and ginger slices on top.
23.
Put in a pot of boiling water and cover on medium heat and steam for 40 minutes.
24.
Decant the steamed meatball soup into the pot.
25.
Add winter bamboo shoots, fungus, and spinach.
26.
Set a good taste, hook and flow water gorgon.
27.
Just pour it on the balls.
