Making Sixi meatballs at home is healthier and more affordable.

How to make Sixi Meatballs

Sixi Meatballs

400g pork (70% lean and 30% fat); 3 water chestnuts; appropriate amount of lettuce leaves; 1 green onion section; 1 small piece of ginger; 1 egg;

1 tsp white pepper; 1/4 tsp salt; 2 tsp cooking wine; 1 tbsp light soy sauce; 1 tbsp sesame oil; dry 2 tsp of starch; water; 1 tsp of light soy sauce; 1 tbsp of dark soy sauce; 1 tbsp of cooking wine; appropriate amount of cooking oil, appropriate amount of raw water and starch;

Sixi meatballs are a classic representative dish of Shandong cuisine One, because there are usually four servings, and it also takes the meaning of reunion and celebration of the meatballs, so it is called "Sixi Meatballs". It is not only a home-cooked dish, but also a common banquet dish for ordinary people in Shandong during New Year celebrations.

Recipe and steps of Sixi meatballs

1

Cut the green onion into pieces; cut out 3 slices of ginger and set aside, and cut the rest into pieces; peel and cut the water chestnuts into pieces Finely chopped into small cubes; put all the seasonings into a small bowl, mix well and set aside;

2

Cut the lean meat into small pieces the size of pomegranate seeds; the fat meat is smaller than the lean meat grains; mix the fat and lean meat grains, and add water in small amounts several times, stirring in the same direction while adding, until all 3 tablespoons of water are added, and stir until the meat filling is firm;

3

Add the eggs and mix evenly in the original direction; add all other marinades and water chestnuts, still in the original direction and mix evenly; wear disposable gloves (you can do it without them, wash your hands), and take an appropriate amount of meat filling balls. Shape into balls and push them back and forth at least 10 times between your hands to make the balls firmer.

4

I made six meatballs in one *** (I originally wanted to make four, but they were too big, so I had to change them to six). Note that the sizes are basically the same; When the oil pan is 70% hot, add the meatballs and fry until the surface is golden brown and set; remove the meatballs and drain the oil;

5

Put the meatballs into the steaming plate. Pour the sauce on the steamer and steam over high heat for 30 minutes until cooked through; place lettuce leaves in the container and place the steamed meatballs on a plate; reheat the oil pan and use the base oil for frying the meatballs to sauté the ginger slices until fragrant; Add the original soup used when steaming the meatballs and bring to a boil over high heat; thicken the gravy with an appropriate amount of water and starch; pour the gravy over the meatballs.

6

Tips: 1. Use fresh pork and freeze it until slightly hard before cutting. Be patient when cutting, and carefully cut into slices first, then into strips, and then into cubes; 2. Always stir the meat filling and add seasonings in the same direction. If the direction is wrong, the meat filling will fall apart. The consequence is that the meatballs turn into dregs; 3. When frying the meatballs, the oil temperature is slightly higher. You only need to fry them until they are set, and you do not have to fry them thoroughly. 4. I made the final sauce relatively simple. If you are not afraid of trouble, you can add some fungus, mushrooms, winter bamboo shoots, etc. to make it richer. 5. You can make more meatballs at one time and store them in the refrigerator. Stewed cabbage and lotus root are very convenient and delicious.