Sixi Meatballs [ms. Kong Teaches Cooking]

Name: Sixi Meatballs [ms. Kong Teaches Cooking]
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Pork belly; 50g Lotus root; 20g carrot; 50g Old tofu; 1 piece egg; Some Green onion ginger; Some Bay leaf star anise cinnamon; 8g salt; 15ml Cooking Wine; 8g Oyster sauce; 10ml Soy sauce; 5g Sugar; Some starch

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Today's protagonist is a frequent visitor on the New Year's table-Sixi Meatballs. Sixi Meatballs is one of the classic dishes of Shandong cuisine. It is composed of four meatballs with good color, fragrance and taste, which means the four great events of life, happiness, wealth, longevity and happiness. The round balls also symbolize reunion, harmony and beauty.

The New Year is almost coming, and today I will share with you this Sixi meatball that is suitable for the dishes of the year. Fry the meatballs until golden brown, then add the sauce and simmer. The aroma will come out instantly when you open the lid. The big meatballs are ruddy and oily, making the mouth water flowing. If you like it, hurry up and collect it, and your cooking skills will surely surprise your family when you cook new year dishes. image

Sixi Meatballs [ms. Kong Teaches Cooking]

1. After peeling the lotus root, cut into small pieces for later use, and cut carrots into small pieces for later use.

Sixi Meatballs [ms. Kong Teaches Cooking] recipe

2. Crush the old tofu.

3. The peeled pork belly is cut into thin slices with a knife and chopped into minced meat. Add 15 ml cooking wine, 5 g salt, and 1 egg to the minced meat.

4. Stir the meat in one direction.

5. Add lotus root, carrot and tofu, and stir in one direction for 3 minutes.

6. Finally, add an appropriate amount of dry starch and mix well.

7. Dump the minced meat into smooth meatballs for later use.

8. Pour an appropriate amount of arowana fragrant and squeezed cooked soybean oil into the pot, and heat it until the oil is 60% hot. (Hot oil at 60% oil temperature, the temperature is about 180 degrees. The number and speed of the bubbles around the chopsticks inserted into the oil pan doubles that of 30% hot oil. The oil surface is slightly turned around, and the hand is close to some surfaces. It feels very hot. Obviously. This kind of oil temperature is suitable for deep-frying, it can quickly set the shape of the ingredients, the color is also beautiful, and there will be no frying.)

9. After the balls are grouped again, they are put into the pot one by one.

10. Fry the meatballs on low heat for 4 minutes.

11. Fry the meatballs until they are shaped and remove them for later use.

12. After the hot oil is poured out, leave a little base oil in the pot, add ginger onion, star anise, cinnamon and bay leaves, stir-fry for a few times over low heat until fragrant.

13. Add appropriate amount of water, 8 grams of oyster sauce, 10 milliliters of light soy sauce, 5 milliliters of soy sauce, 3 grams of salt, and 5 grams of sugar. Bring to a boil.