Ingredients Pork stuffing, canned corn, water chestnuts, carrots, glutinous rice, (vegetables), chicken soup,

Method 1. Add a little Huadiao and cornstarch to the pork stuffing and mix well. Set aside; remove the fishy smell;

2. Cut one carrot, a little salt or light soy sauce, a little green onion, cinnamon powder, a little ginger, half an star anise, a little olive oil into small pieces, and put it in a blender Grind them until they become minced, and then mix them into the pork stuffing. Then the pork stuffing will not be particularly dry and taste good;

3. Canned corn kernels, water chestnuts ( The ones I bought are canned (no fresh ones) and cut into small pieces. Just cut the corn into small pieces, and the water chestnuts should not be too small, which will have no taste. You can also add shiitake mushrooms according to your personal preference. I didn’t add shiitake mushrooms because there are no shiitake mushrooms around; and then Add it to the above-mentioned meat filling, stir vigorously in one direction, so that the meat paste and other auxiliary ingredients are fully mixed until a slurry is formed, or is it a glue? (You can use your hands to stir at this time, chopsticks will basically not stir evenly);

4. Just make the meatballs, fill a small bowl of warm water, hold the meat paste in your left hand (not too much, the palm of your hand Just put some), squeeze out the meatballs from the tiger's mouth, and catch it with wet water in your right hand (or catch it with a smooth-edged spoon). If it doesn't take shape, throw the meatballs back and forth with your left and right hands. When they become round, put them into a bowl of glutinous rice and dip them. A layer of glutinous rice and you’re done!

5. Boil a large pot of water and steam until the glutinous rice changes color and take it out (about 20 minutes);

6. While steaming, you can prepare side dishes, a little water, Add the chicken broth and bring to a boil, add the green vegetables, bring to a boil, take it out, and place it on a plate with the green vegetable leaves alone.

7. Take one vegetable and one meatball, spread them out~~After the meatballs and vegetable leaves are arranged, pour the chicken soup with cooked vegetables on the meatballs...

Ingredients 500g pork filling, 1 egg, 3 tablespoons soy sauce (45ml), 2 tablespoons cooking wine (30ml), 1 teaspoon minced ginger (5g), 50ml water starch, 1 teaspoon chopped green onion (5g), 80ml water, 800ml oil (actual consumption 20ml ), 1 teaspoon of salt (5g), 50g of pea sprouts

Method: Wash the pea sprouts and garnish them on the outside of the plate for later use.

Add chopped green onion, minced ginger, soy sauce (1 tablespoon, 15ml), cooking wine (1 tablespoon, 15ml), salt, eggs and water starch (2 tablespoons, 30ml) into the pork filling, and use chopsticks to smoothen it. Beat continuously until the pork filling is thickened.

Divide the mixed pork filling into 4 portions, dip your hands in a little water, and then form into large meatballs.

Heat the oil in the pot over high heat. When it is 80% hot, gently put the large meatballs in and carefully push and roll the meatballs so that they can be heated evenly and maintain their shape (because the meat Because the meatballs are larger, the upper part is usually exposed to the oil, so you can use a spoon to scoop up the hot oil in the pot and pour it over the large meatballs repeatedly). After the meatballs have completely changed color, use a strainer to remove the oil and set aside for later use.

Put the fried large meatballs into a soup bowl, then add the remaining soy sauce (2 tablespoons, 30ml), water and the remaining cooking wine (1 tablespoon, 15ml) into a steamer and turn to high heat. Steam for 15 minutes.

Move the Sixi meatballs to the plate, pour the soup in the plate into the pot and bring to a boil over high heat.

Finally, add the remaining water starch (20ml) into the pot, thicken the soup, and pour it on the Sixi meatballs.

Ingredients: half a catty of pork stuffing (fat to lean meat ratio 1:3), 2 taels of chicken stuffing, half winter bamboo shoots, 4 shiitake mushrooms, appropriate amount of minced onion and ginger, 2 tablespoons of rice wine, 2-3 tablespoons of soy sauce (If you use 1-2 tablespoons of dark soy sauce) a little sugar, 4 grams of salt, 3 tablespoons of dry starch, 500ml of vegetable oil (for frying the meatballs, you don’t actually need so much), 2 tablespoons of pepper water, a little chicken crystals, 500ml of stock , one egg

Method: Add minced chicken, minced winter bamboo shoots, minced shiitake mushrooms, minced onion and ginger, 2 grams of salt, chicken crystals, sugar, 1 tablespoon of pepper water, 3 tablespoons of dry starch, and 2 rice wine to the meat filling. tbsp, 2 tbsp soy sauce, and stir the eggs in one direction.

Moisten your hands with water and form the stuffing into 4 equal-sized balls. When the oil is 60% hot, add the balls and fry over medium heat until both sides are browned. Then take it out.

Prepare a large bowl (can hold 4 meatballs), add 2 tablespoons of pepper water, 1 tablespoon of soy sauce, 2 grams of salt, stock to make the sauce, and place the meatballs flat inside. Steam in a steamer over medium heat for 40 minutes.

Ingredients: 300g lean pork fat, 50g water chestnuts, 60g soy sauce, 750g clear soup, 50g wet starch, 3 green onions, 10% pepper oil grams, 50 grams of water-fried magnolia slices, 12 grams of refined salt, 10 grams of Shaoxing wine, 2 egg whites, 10 grams of minced onion and ginger, and 10 grams of ginger slices.

Method 1. Preparation work: Cut the lean pork fat into 4 mm square dices; peel the water chestnuts, cut them into 3 mm square dices with the magnolia slices, and boil them together with boiling water; Split and cut into 6 cm long sections. In a bowl, put diced pork, diced water chestnuts, diced magnolia slices, minced green onions and ginger, 15 grams of soy sauce, 5 grams of refined salt, 5 grams of Shaoxing wine, mix well, and use your hands to form 4 large balls; add 35 grams of egg white, refined salt, and wet starch Mix into egg paste in another bowl and set aside.

2. Cooking: Put the frying spoon on medium heat, add white oil and heat until it is 50% hot. Dip the meatballs one by one in the egg batter and add oil, and fry until they are eight cooked. Take them out with a slotted spoon. Put green onion on the bottom of the casserole, put the meatballs on top, add clear soup, soy sauce, and ginger slices, bring to a boil over medium heat, skim off the foam, move to low heat and simmer until half of the soup is left, remove the green onions and ginger, and put the meatballs Remove to soup plate. Pour the original soup for stewing the meatballs into a spoon, bring to a boil, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well, and pour it on the meatballs.

Ingredients:

650 grams of pork filling, 1 egg, 4 water chestnuts, half a steamed bun, minced onion and ginger, and appropriate amount of onion and ginger slices.

Seasoning:

1 tsp each of dark soy sauce and cooking wine, 1 tbsp light soy sauce, 2 tsp salt, 2 tsp water starch (1 tsp dry starch, 1 tbsp water), 6 large Sichuan peppercorns 1 piece of material.

Method 1. Wash and dry the pork, chop it into fillings, not too fine;

2. Peel the water chestnuts, chop into small pieces; cut the steamed buns into small cubes;

3. Beat the eggs into the meat filling, add the chopped green onion and ginger, add all the "seasonings" except the peppercorns and aniseed, beat in one direction until strong, add a few drops of water and beat together. Then add minced water chestnuts and diced steamed buns, stir well;

4. Roll the meat filling into balls;

5. Pour oil into the pot, and when it is 60% hot, add the meatballs and fry them until they surface. When golden brown, take out and drain the oil;

6. Add appropriate amount of water to the casserole, add the fried meatballs, onion and ginger slices and peppercorns, add dark soy sauce to your favorite color, and bring to a boil. Turn to low heat and simmer until the soup is reduced, then take out the meatballs;

7. Continue to boil the remaining soup in the casserole, add water starch (out of the amount) to thicken it until thick, and pour it on sesame oil, and then pour it over the meatballs.

Tips: 1. You might as well make more at one time, fry them and let them cool before freezing them in the refrigerator. It is very convenient to braise or stew cabbage directly when needed;

2. This amount can make more than ten meatballs. The traditional Sixi meatballs are relatively large, but if you make them at home, it is best to make them smaller for convenience;

3. Adding diced steamed buns can make the meatballs softer;

4. Finally Step 7 can also be changed from stewing to steaming. If steamed, the heat will take about 15 minutes.

Ingredients: Pork (fatty meat 40, lean meat 60), water chestnuts, eggs, starch, green onions, ginger, salt, cooking wine, soy sauce, sesame oil, chicken essence

Method 1. Cut the pork Cut into mung bean-sized dices, smash the water chestnuts, beat the green onions and ginger and soak them into green onion and ginger water

2. Mix well the diced meat, chopped water chestnuts, eggs, starch, salt, cooking wine and sesame oil

3. Make four large meatballs and deep-fry them until golden brown

4. Put the stock, green onion, ginger, salt, cooking wine, soy sauce, and meatballs in a casserole, bring to a boil over high heat, and simmer over low heat 30 minutes

5. Place the meatballs on a plate, thicken the soup in the casserole and pour it over the meatballs. Garlic broccoli pairing

Ingredients: 400g pork stuffing, 750g clear soup, 50g wet starch, 60g soy sauce, 3 white green onions, 10g minced green onion and ginger, 10g ginger slices, 12g refined salt, 10 grams of cooking wine, 2 egg whites

Method 1. 400 grams of pork filling, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 green onions, 12 grams of refined salt, 10 grams of cooking wine, eggs 2 clear pieces, 10 grams of minced onion and ginger, and 10 grams of ginger slices.

2. Put the meat filling, minced onion and ginger, 15 grams of soy sauce, 5 grams of refined salt, egg white, 5 grams of cooking wine, and 35 grams of wet starch in a bowl, mix well, and form into 4 large balls with your hands.

3. Put the frying spoon on medium heat, add oil and heat until it is 50% hot. Put the meatballs into the oil pan one by one and fry them until they are eighty-cooked and take them out with a slotted spoon.

4. Place scallions on the bottom of the pot, put the meatballs on top, add clear soup (I added beef soup), soy sauce, and ginger slices. Bring to a boil over medium heat, skim off the foam, and move to Simmer over low heat until half of the soup is left. Remove the green onions and ginger, and scoop the meatballs into the soup plate. To make the original soup for stewing meatballs, first blanch some green vegetables, so you can mix meat and vegetables together! Then boil the remaining original soup and thicken it with wet starch and pour it on the meatballs.

Ingredients Pork (Panax notoginseng meat stuffing) Water chestnuts, green onion and ginger (can be replaced by lotus root or fresh bamboo shoots)

Oil, soy sauce, salt, southern wine, MSG, starch, steamed buns, pepper, star anise, cinnamon

Method 1. Add minced onion, ginger, soy sauce, Nanjiu wine, MSG, salt, sesame oil, aniseed water (water boiled with pepper, star anise, and cinnamon) to the meat filling and steamed buns (the steamed buns should be soaked in warm water and then squeezed dry). Mix the stuffing with your hands and form into four balls with a diameter of 6 cm. Set aside.

2. Heat the oil in the pot until it is 80% hot, add the meatballs, fry until golden brown and take them out.

3. Put the meatballs into a basin and add water, onion and ginger, aniseed water, soy sauce, southern wine, monosodium glutamate, and salt, then steam for 20 minutes. Pour the soup into a ladle, add water starch and boil until it becomes a running gravy. Pour the pepper oil over the meatballs and sprinkle with minced green garlic.