The meaning of Sixi Meatballs is happiness, wealth, longevity and joy in life. In terms of appearance, Sixi meatballs consist of four larger meatballs and other auxiliary ingredients. Sixi meatballs are one of the classic traditional Chinese dishes and belong to Shandong cuisine. It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.

The origin of Sixi Meatballs. This story is related to the famous prime minister Zhang Jiuling. Friends who are familiar with history should know that Zhang Jiuling was recruited by the emperor as his consort when he was taking the imperial examination of the Tang Dynasty. However, on the day when he was appointed as the consort, Zhang Jiuling's home suddenly suffered a flood, and Zhang Jiuling lost contact with his parents at home.

To make Sixi meatballs, you need to prepare pork filling, steamed buns, water chestnuts, eggs, onions, ginger slices, green onions, minced ginger, cooking wine, dark soy sauce, light soy sauce. Clean the pork and stomp it into the filling. Do not stomp it. If it is too thin, remove the skin of the water chestnut and crush it into pieces, cut the steamed buns into cubes, add some eggs, green onions, and minced ginger to the meat filling, and then add all the seasonings except pepper and aniseed and stir.

How to make Sixi Meatballs.

To make Sixi meatballs, you need to prepare pork filling, steamed buns, water chestnuts, eggs, onions, ginger slices, green onions, minced ginger, cooking wine, dark soy sauce, light soy sauce. Clean the pork and stomp it into the filling. Do not stomp it. If it is too thin, remove the skin of the water chestnut and crush it into pieces, cut the steamed buns into cubes, add some eggs, green onions, and minced ginger to the meat filling, and then add all the seasonings except pepper and aniseed and stir.

You can add a few drops of oil and water during this period, then add diced steamed buns and chopped water chestnuts, mix well, roll the meat filling into balls, fry them in an oil pan until golden, take them out, and add an appropriate amount of them to the casserole. Water, put the fried meatballs, peppercorns, aniseed, green onions, ginger slices, and dark soy sauce, bring to a boil over high heat, then slowly simmer over low heat until the soup is reduced, then pour out the remaining soup. Boil it, thicken it with water starch, pour it with sesame oil, then pour it on top of the meatballs and you are ready to eat.