Sixi Meatballs
1.
Wash the ingredients, cut the meat and lotus vegetables into cubes, mince the green onion and ginger, put them in a bowl, put the cooking wine
2.
Put soy sauce
3.
Put salt and pepper
4.
Knock into the egg, put starch
5.
Stir fully and evenly, set aside
6.
Take a quarter of the meat and make big balls with both hands
7.
Add oil and cook to 70% heat, then add meatballs. (Pour the meatballs with left and right hands before putting the meatballs into the pot to make the shape better)
8.
During frying, use long bamboo chopsticks to turn the balls frequently to heat them evenly
9.
Fry until the skin becomes hard and the color is golden.
10.
Fried four meatballs one by one
11.
Take a small bowl, add star anise, cinnamon, green onion, sliced ginger, pepper
12.
Add soy sauce, monosodium glutamate and a small amount of salt (if it tastes light, leave it alone)
13.
Add fresh soup or boiled water to make a flavored juice
14.
Pour the mixed sauce evenly on the balls
15.
Put it in a pot of boiling water and steam on medium heat for about 40 minutes
16.
Steamed Sixi Meatballs
17.
Spinach, leeks, wash and cut into sections, soak the fungus, rinse, break into small pieces
18.
Decant the steamed meatball soup into the pot, pour in oyster sauce, add sugar, and make water
19.
Add chive
20.
Just pour it on the balls.
