To make these four happy party balls, it is very important to choose materials. If you want to choose pork belly, front plum shoulder meat or rear buttock meat with more fat, you must keep the fat at 2:8 or 3:7, and the taste of the whole lean pork will not be too good. In addition to raw pork, you need to add a certain amount of diced bamboo shoots, water chestnuts (water chestnuts) or diced yam to make it crispy. There is a cooking process in Sixi Meetballs, and it is very important to replace Jiang Mo with onion Jiang Shui, so there will be some small focus on the surface of Sixi Meetballs after cooking, which will endanger the color and fineness of dishes. It is very important to remove the fishy smell of raw pork, so it is very important to soak it in advance. It is also important to remove the pepper particles too carefully and let it cool. Next, let's make this traditional and classic Anhui dish, and meet each other in four joys.
Sixi Meetballs production process 1, using 500g pork belly or fat back buttocks, three fat and seven thin, finely cut into 4cm dices first, and then coarsely chop, not too finely, so as to keep the meat coarse and small and taste good. Soak thick onion Jiang Shui in cold water in advance, boil water to make Jiang Shui, dry mushrooms after soaking in warm water, and blanch rapeseed kernels in advance for later use.
2. Seasoning: Add 5g of salt, 3g of sugar, rice wine 10g, soy sauce 10g, shisanxiang 1g, 0.5g of white pepper and egg white 1g into the chopped dumpling stuffing, and beat in one direction, adding 50g of onion Jiang Shui in three to five times.
3. Wash water chestnut (water chestnut) or yam, peel it, cut the water-soaked smoked bamboo shoots (dried bamboo shoots) into fine particles, and add them into the dumpling stuffing and mix well.
4. Pour a certain amount of cooking oil into the pot, and when it is boiled to 60% heat, take about100g of dumpling stuffing into balls, put them into the pot along the edge of the pot, and fry until the surface is golden.
5, put the right amount of cooking oil in the pot, cook until 30% to 40%, add onion and garlic and stir fry to give a fragrance. Add 15g soy sauce and 2g soy sauce king, stir-fry, cook 10g rice wine, pour a certain amount of white soup or cold water, add 2g salt and 5g old rock sugar, connect dried mushrooms with cold water soaked in mushrooms to make them popular and boil, and add four fried happy balls. Cook on medium heat for about 10 minute, turn to medium heat, add 2 grams of chicken essence or chicken powder, and cook for about 20 minutes until the juice is thick.
6. Pick up the stewed four wedding balls and put them on the plate, and decorate and design the rapeseed core.
7. After stewing four wedding balls in the pot, pour them into the pot, boil, thicken 30 grams of powder, pour 3 grams of sesame oil, pour the juice on the surfaces of the four wedding balls, and decorate them with warm water. This traditional Huizhou dish ended with four happy parties.