Old Weifang people pay attention to eating and know how to eat. People here have their own understanding of eating. Sixi meatballs are also regarded as the first of the four hard dishes in Weifang. Sixi meatballs are named after the four main ingredients, which are sweet and sun-dried dried sea rice, refined meat, egg paste and fungus. When the prepared meatballs are inserted from the middle with a chopstick, they will split into four halves instantly. Come. Leave a little oil in the pot, sauté the onion and ginger until fragrant, add cooking wine, braised soy sauce and an aniseed, pour in hot water, after the pot boils, add the fried meatballs, add a little salt, cover the pot and simmer until the soup becomes soupy. The Sixi meatballs with thick sauce, soft salty flavor and rich meaty flavor are ready to eat.

(Sea fungus needs to be cut with a knife first), add a small amount of cooking wine, sugar, salt, starch, add egg white and stir evenly, what 108, just make it even, then add When frying in a pan, it is best to fry very small ones first, then taste them for saltiness after frying. Use both hands to hold the meat filling like a snowball. Each one is about 6 to 8 centimeters. Try to make them the same size. This way you can easily control the degree of doneness when frying, and it will also look beautiful when served. Fry until it is about 6 mature. That’s it, it only takes about 5 or 6 minutes. Take it out and drain all the oil, put it into four bags in the supermarket tear-off rolls and put it in the refrigerator or freezer to freeze. It is best to take it out and thaw it before eating.

The auxiliary ingredients for making Sixi meatballs can be adjusted according to local ingredients. Generally speaking, the commonly used auxiliary ingredients are mushrooms, water chestnuts, lotus roots, and magnolia bamboo shoots. Four kinds. But when I make it, I tend to mix diced lotus root with diced steamed buns or diced fried dough sticks. The steamed buns and fried dough sticks can not only replace starch for adhesion, but also absorb the soup better, making the meatballs taste better.

Sixi meatballs are a festive dish. Here’s how to make them: cut the meat into chopstick-sized dices, add fungus, chicken cake, green onions, ginger, light soy sauce, cooking wine, and a little spice. Add noodles and beat in raw eggs. Put the whole egg batter on the outside and fry it until it is mature. After frying, add soy sauce, star anise, green onion, ginger, and water and steam it over high heat for 40 minutes until it is mature.