1. Ingredients to be prepared: pork filling: 500g
2. Five spice powder: 1 teaspoon, thirteen spices: 1 teaspoon, white pepper: 1 teaspoon, sweet noodle sauce: 1 teaspoon, cooking wine: appropriate amount, sesame oil: appropriate amount, salt: 6g, starch: appropriate amount, steamed bread residue: about 3/4 A steamed bun, peeled and chopped into dregs, minced green onion: appropriate amount, minced ginger: appropriate amount, soy sauce: 3-4 spoons. Stock or stew broth: moderate amount
3. Shiitake mushrooms: 4, ham: 50g, South water chestnut: 4, rape: moderate amount
4. Add cooking wine and soy sauce to the minced meat, beat and mix thoroughly. Add the ground ginger and continue to beat.
5. Add five-spice powder, thirteen-spice, and white pepper, stir and mix thoroughly.
6. Fillet with water. Do not pump too much water each time, and add water again when the water is strong. Beat the water several times until the meat is sticky and vigorous.
7. Add the sweet noodle sauce and beat evenly.
8. Add the chopped green onions, pour sesame oil on the chopped green onions, and beat evenly. Why is it that the chopped green onions are added at this time, and the sesame oil should be wrapped on the chopped green onions before whipping? Because the chopped green onions are added too early and the whipping time is too long, the aroma of the green onions will be weakened. At this time, add chopped green onions and wrap them with sesame oil. The purpose is to lock the fragrance of green onions, and the mature balls will taste better.
9. Add salt and beat evenly. Add starch and steamed bread residue and continue to beat. Add minced shiitake mushrooms, minced ham, and minced water chestnut (the minced water chestnut does not need to be chopped too much, the larger particles have a better taste), and stir evenly. At this time, all the ingredients have been added, and we used both hands to hold the meat and repeatedly beat the meat. The meatballs made with this technique are very Q-bomb.
10. Make meatballs of uniform size.
11. Croquettes. The oil is slightly wider, and the meatballs are fried in the pot when the oil is 60 to 70% hot.
12. The meatballs are ready when they are fried to about seven years of maturity, and they are just right when they have a thin shell on the surface, and they are taken out at this time. The fried meatballs are simmered in the broth left over from the stew, and the broth does not exceed the meatballs. After boiling, turn to medium-low heat and simmer for 40 minutes, then let the meatballs marinate in the broth for three to four hours for full flavor. If you don’t have a pre-preserved broth, you can also add green onions, ginger, star anise, cinnamon, dark soy sauce, light soy sauce, rock sugar, salt and other ingredients in the water to make a simple broth to stew the meatballs.
13. Thicken and pour the sauce. Beat a little broth or water in the pot and heat it until the water boils. At this time, slowly pour in the water starch. Do not rush to pour all the starch in the water, stir it with a spoon while pouring, and scoop up the gorgon juice with a spoon to observe. When the gorgon juice is crystal clear like a light rice soup, stop the fire and pour in an appropriate amount of sesame oil.
14.
Surround the side with blanched small rapeseed, pour the juice on the surface, and a classic and festive Sixi meatball can be served.
Sixi meatballs are often used as the finale of banquets such as wedding banquets and birthday banquets to take their auspicious meaning. Sixi meatballs are ruddy in color, and the meaty fragrance is full of water chestnuts and mushrooms. The taste is soft and moderate, and you can also taste the crispness of water chestnuts; the meat is vegetarian, vulgar and elegant. Coupled with overflowing joy and stability, it is gratifying.
Tips:1. The ratio of minced fat to lean meat is 3:7 or 2:8, depending on personal preference.
2. When whipping the meat, always whipping in one direction to avoid letting down the meat.
3. The minced meat should be divided into several times and a small amount of water should be added. Do not add a lot of water at one time to avoid the minced meat from letting down.
4. Dip a small amount of water in the palm of your hand when dumping the balls, so that the surface of the balls is smooth and beautiful.
5. When the croquettes are hot, slide the croquettes into the pan gently along the side of the pan after the oil is hot. Do not throw the croquettes at a high position to avoid scalding. Don't turn the balls in a hurry after they are in the pot. Turn them after the balls are slightly shaped, otherwise the shape of the balls will be destroyed.
6. When thickening, the water starch should not be too thick. The thick water starch will make the juice too thick and the balls will not look so crystal clear.
7. For more food, please follow Sina Weibo @twinsliuliu's fancy food.
