Material
raw material:
650 grams of pork stuffing, 1 egg, 4 water chestnuts, half a steamed bun, minced green onion and ginger + sliced green onion and ginger.
seasoning:
1 tsp dark soy sauce and cooking wine each 1 tbsp raw soy sauce 1 tbsp salt 2 tsp water starch (1 tsp dry starch + 1 tbsp water) 6 peppercorns and 1 aniseed.
practice
1. Wash and dry the pork, chop it into stuffing, do not need to be too fine;
2. Peel the water chestnut and chop it into pieces; cut the steamed bread into small pieces;
3. Beat eggs into the meat filling, add minced green onion and ginger, and add all the "seasonings" except the pepper aniseed. Stir in one direction until it is strong, and add a few drops of water in between. Then add chopped water chestnuts and diced steamed buns and mix well;
4. Form the meat into balls;
5. Put the oil in the pot, when 60% of the heat is hot, add the balls and fry them until the surface is golden brown, then remove and drain the oil;
6. Add an appropriate amount of water to the casserole, add the fried balls, onion ginger slices and pepper aniseed, add the dark soy sauce to the color you like, bring to a boil, turn to a low heat and simmer until the soup is less, then remove the balls ;
7. Continue to boil the remaining soup in the casserole, add water starch (outside of the weight) to thicken until thick, drizzle with sesame oil, and then pour it on the balls.
Tips
1. Might as well do more at a time, fry it and let it cool, then put it in the refrigerator to freeze it. It is very convenient to use it directly for braised or stewed cabbage when needed;
2. This amount can make more than ten balls. The traditional Sixi balls are relatively large, but if they are made at home, it is better to be smaller and easier to eat;
3. Adding diced steamed buns can make the meatballs softer;
4. In the last step 7, you can also change stewing to steaming. If steaming, the fire is about 15 minutes.
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