Sixi Meatballs

Name: Sixi Meatballs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 500g Pork filling; 1 shallot; 2 tablespoons salt; 1 piece ginger; 4s Shiitake Mushrooms; 2 tablespoons Sugar; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; 1 tablespoon sesame oil; 1 tablespoon Abalone sauce; 25g starch; 1 tablespoon pepper; Some Vegetable oil; 6s rape

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The most important thing for Chinese people during the festival is family reunion. The delicacies of mountains and seas are not as important as the reunion of relatives in the festival. Therefore, "Yuanzi" has become an indispensable dish in the Chinese Spring Festival, symbolizing the infinite reunion. The beauty also places people's endless expectations for reunion.
The lion head is simmered on low heat for about 30 minutes, so it tastes fat but not greasy; the round pieces absorb the braised sauce with abalone juice, the outside is burnt and the inside is tender, and it is very delicious. Whether it's hospitality or eating with my own family, it is definitely a dish that is on the table.

Sixi Meatballs

1. Preparation materials: pork stuffing, eggs, green onions, ginger, shiitake mushrooms, seasonings: salt, sugar, vegetable oil, light soy sauce, dark soy sauce, oyster sauce, abalone juice, sesame oil, cooking wine, pepper, starch

2. Finely chop green onion and ginger

3. Add 1 egg to the pork filling, chopped shiitake mushrooms, chopped green onion, minced ginger, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking wine, stir the meat filling until the meat is strong and sticky

4. Eggs in a pan under cold water, boil for another 7 minutes after the water is boiled, remove the eggs and peel them for use

5. Wet your hands with water, wrap the eggs in the meat, and beat them alternately from left to right to expel the internal air and make the lion head stronger.

6. Heat oil in a frying pan, first deep-fry the meatballs with high heat to shape them, then turn to medium-low heat and deep fry until the surface is golden brown

7. Fried doughnuts for later use

8. Cross the bottom of the rapeseed

9. Add a little vegetable oil and salt to the boiling water pot, and blanch the vegetables until they are broken

10. Add water to the pot and cook the fried meatballs, spring onions, ginger, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, pepper, and abalone sauce.

11. After the fire is turned on, turn to low heat and simmer for about 30 minutes until the soup is almost dry. Take out the lion head and quail eggs. The remaining soup in the pot is thickened with water starch, and the mixed juice is poured on the vegetables. Eat it while it's hot