Accessories: 70g winter bamboo shoots of Chinese cabbage10g.
Seasoning: salt 4g soy sauce10g ginger 4g pepper 20g sesame oil 40g cooking wine10g vegetable oil100g starch (peas)10g each.
The practice of Sixisu meatballs:
1. Chop tofu and gluten, stir with lotus root starch to make stuffing, divide into 4 parts, and pat into a round shape to make meatball blank; Wash Chinese cabbage, cut roots and pod, and blanch it in boiling water pot with bamboo shoots; Pat ginger loose for use; Wash and slice winter bamboo shoots; The starch is mixed with water to form about 20 grams of water starch.
2. Put the pot on the fire, add vegetable oil, fry the meatball blank in the pot until it is yellow inside and yellow outside, take it out, enlarge the bowl, add 300 ml of salt, soy sauce, ginger slices, pepper granules and fresh soup, steam it in a cage for 40 minutes and take it out for use.
3. Take another pot, and at the same time, put the steamed meatballs on the plate in a four-eye shape, with Chinese cabbage pods and bamboo shoots. Return the original soup to the pot, thicken it with gouache, stir-fry sesame oil and cooking wine, and pour the meatballs on the surface.
See Mint.com Food Bank /shiwu/sixisuwanzi for more information about Sixisu meatballs.