[Shandong] Sixi meatballs-You Are Foodie

By Faithe
13

[Shandong] Sixi meatballs

Sixi meatball is one of the classic Chinese traditional dishes, belonging to Shandong cuisine. It is composed of four meatballs with good color, aroma and taste, and contains four happy events: happiness, wealth, longevity and happiness. It is often used as the final dish in wedding banquet, birthday banquet and other banquets to get its auspicious meaning. From the aspect of appearance, four Xi meatballs are composed of four larger meatballs and other auxiliary materials. The practice of four Xi meatballs is basically the same as that of lion head, except that four Xi meatballs are limited to four meatballs. In Shandong, four happiness meatballs are one of the must choices for big meals, not only because it means good luck, but also because it is rich in oil and red sauce, which is in line with the stomach of Shandong people and represents the meaning of round and round

Main Ingredients

1. According to your preference, the side dishes in the meat filling can be lotus root, horseshoe, mushroom, etc2. Pork 28 fat, 37 fat at most, or it's too greasy3. After deep frying, meatballs can be steamed with sauce or boiled according to personal preference4. Do not add too much salt to the meat filling. The taste can be adjusted by the soup

Step 1 . Prepare materials, wash pork and peel horseshoes

Step 2 . Chopped shallots and ginger, chopped Horseshoes

Step 3 . Put the pork stuffing in a small basin, add egg, starch, 10 grams of delicious soy sauce, pepper, cooking wine, sesame oil, five spice powder, salt, 5 grams of oyster sauce and mix clockwise

Step 4 . Add chopped green onion, ginger and horseshoe and stir clockwise

Step 5 . Weigh 4 equal parts of stuffing, touch both hands with water, and beat them back and forth for more than 10 times in the middle of both hands, the whole circle

Step 6 . Heat 80% in oil, deep fry meatballs until the surface is golden yellow, and remove

Step 7 . Another pot into 10 grams of oil 1, add onions and ginger, pour 120 grams of soy sauce, 10 grams of soy sauce, 15 grams of oyster sauce, boil until bubbling

Step 8 . Add water, less than two-thirds of the meatballs, boil over high heat and turn to medium low heat for 25 minutes. At this time, less than half of the soup is left. Taste the taste, add an appropriate amount of salt and sugar, and remove the meatballs

Step 9 . Add water starch to thicken the soup

Step 10 . Turn off the heat when the soup is thick

Step 11 . Pour the soup on the balls, and the four Xi balls will be fine

Step 12 . Very delicious

Step 13 . Finished product drawing

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