Sixi Meatballs
1.
Choose 3 fat and 7 lean pork fillings, put a little salt in the meat fillings, stir quickly to form a sticky mass and set aside
2.
White steamed buns broken into pieces
3.
Add appropriate amount of green onion and ginger water, soak evenly
4.
Put it in the pork filling and knead evenly
5.
Add five-spice powder, light soy sauce, dark soy sauce, and sesame oil to taste
6.
After the quail eggs are cooked in advance, poke the holes with a toothpick
7.
Raise the frying pan, put the quail eggs in the pan and fry them into tiger skins and remove them
8.
Knead the prepared meat into balls
9.
Raise the frying pan and put the balls into the frying pan to fry
10.
Take out after setting
11.
Blanch the winter bamboo shoots in advance and cut into slices
12.
Put the star anise, cinnamon, green onion and ginger into the pan and fry until fragrant
13.
Add meatballs, quail eggs, winter bamboo shoots and some cooking wine
14.
Add light soy sauce, dark soy sauce, sugar and appropriate amount of water, turn to a low heat and simmer for 40 minutes
15.
Blanch the vegetables in water, add some salt and oil to the water
16.
Fish out
17.
When the time is up, remove the meatballs, quail eggs and winter bamboo shoots and put them on the plate.
18.
Use high heat to collect the remaining soup again, and pour some sesame oil before starting the pot
19.
Pour the thick soup on the Sixi balls
20.
Eat on the table
Tips:
There are many ways to make Sixi meatballs. I usually like to put water chestnuts. My daughter doesn’t like to eat it, so today I switch to white steamed buns.
