Ask for the homely practice of Sixi Balls, thank you. It s best to have hands on experience with eve

Steps. First, after the pork is chopped with a knife.

Add the minced ginger. Salt.

Sichuan pepper powder. Shallot water.

Monosodium glutamate. A small amount of soy sauce.

Energetic. Add eggs to continue the energy.

Add the diced yam and stir well, add starch and stir well, so that the filling is well combined.

Then, the oil is boiled for 7 layers of heat.

You can use your hand or spoon half the size of a fist into the pan to quickly shape and fry into round balls one by one.

Third, the skin of the fried meatballs can be set.

It's better to let it all ripen, because we'll fry it from the pan once later.

Fourth, add green onion and ginger star anise to the bottom oil of the pot.

Soy sauce. Light soy sauce.

Sugar. Add water or soup.

Two bowls of water. Put in the meatballs and fry them together.

Finally, wait for the soup to dry up and put it in.

After placing the green vegetables, sprinkle the oil out of the pot, so that a plate of delicious authentic Northeast Sixi meatballs will be out of the pot.

Gourmet ingredients Meat filling, 1 egg, 100 grams of starch, 15 grams of salt, 10 soy sauce, 2 monosodium glutamate, 10 green onions, 10 ginger, 500 grams of oil, gourmet preparation

1. Add eggs, minced green onions, ginger, refined salt, starch and soy sauce to the meat filling to make four large balls;

2. When the oil is hot (about 88), put the meat in the pot, fry it until golden brown on both sides, and pour it into a colander;

3. Leave a little oil in the pot, add the meatballs, add the stock to a boil, move to low heat and simmer for 15 minutes;

4. When the soup is thick, dilute it with 10 grams of wet starch, put it on a plate, pour the original juice, and finally put coriander on top to garnish it.

Ingredients: 500g of pork belly, 150g of water chestnuts, appropriate amount of green onions, ginger and garlic, 2 eggs, more than a dozen peppercorns, 1 star anise, and half a green onion [2].

1 teaspoon salt, 3 tablespoons organic soy sauce, 1 bowl of hot water, a pinch of chicken eggplant, 1/2 teaspoon white pepper, 1 tablespoon cooking wine, 1 tablespoon starch, 1 tablespoon sugar.

Production steps: 1. Chop the pork belly into a filling and add green onions, ginger and garlic.

2. Continue to chop the meat finely.

3. Soak the peppercorns in warm water.

4. Beat two eggs in a bowl.

5. Then break up.

6. Pour the pepper water and egg mixture into the meat filling.

7. Add cooking wine, salt and starch and stir.

8. Wait until the meat filling is trembling.

9. Cut the water chestnuts into small cubes.

10. Pour into the minced meat.

11. Stir well.

12. Knead into slightly larger balls in your hand.

13. Heat a large amount of oil into the pot, and then add the lion's head.

14. Fry until golden brown and remove it.

15. In another pot, pour in organic soy sauce, hot water, star anise, and green onions.

16. Pour in the lion's head.

17. Cover the lid, cook over medium-low heat, and finally reduce the juice on high heat.

Ingredients: 650 grams of pork filling, 1 egg, 4 water chestnuts, half a steamed bun, minced green onion and ginger + appropriate amount of green onion and ginger slices.

Seasoning: 1 tsp dark soy sauce, 1 tsp cooking wine, 1 tbsp light soy sauce, 2 tsp salt, water starch (1 tsp dry starch + 1 tbsp water), 6 peppercorns, 1 spice.

Method: 1. Wash and dry the pork, chop it into a filling, not too fine;

2. Peel and chop the horseshoe; Cut the steamed bun into small cubes;

3. Beat eggs into the meat filling, add minced green onion and ginger, add all the "seasonings" except for the peppercorns, and whip in one direction until it is strong, during which a few drops of water are added and whipped together. Then add the chopped water chestnuts and diced steamed buns, stir well;

4. Shape the meat stuffing into balls;

Put oil in the pot, put in the meatballs and fry them until the surface is golden brown, then remove and drain the oil;

7. Add an appropriate amount of water to the casserole, add the fried meatballs, green onion and ginger slices and Sichuan peppercorns, add the dark soy sauce to your favorite color, boil and turn to low heat and simmer until the soup is less, then remove the meatballs;

8. Continue to boil the remaining soup in the casserole, add water starch (except the amount) to thicken until thick, drizzle with sesame oil, and then pour it on the balls.

Sixi balls are the most authentic method, with full color, flavor and flavor, not scattered and not greasy, and they are better than restaurants.

In response to the Mid-Autumn Festival and Sixi meatballs, I learned to make them for my family to taste together.

The family version of Sixi meatballs is delicious.

Have you learned the practice of the family version of Sixi balls.

Braised lion's head, it is a dish often eaten during festivals, also known as Sixi balls, which is meant to be auspicious. This is a famous dish, and the fat and lean meat is ruddy and oily. It is covered with green vegetables, bright in color, fragrant and appetizing.

In order to make the lion's head soft and delicious, the meat must first be chopped by yourself, and the other piece should be simmered. Casserole is the best. First of all, prepare the ingredients, sprinkle a slice of green onions, and sprinkle ginger as well.

Put it in a basin and soak it in clean water, then it can soak the onion ginger water better.

Cut the green onion into slices of green onion and ginger, grab an anise gram of bay leaf and dried chili. Next, let's adjust the meat filling, fat and lean meat filling, add salt, chicken powder, pepper, thirteen incense, oyster sauce, cooking wine, stir in one direction with your hands, taste the meat filling, and beat hard. Then pour in the onion and ginger water and continue stirring in one direction, the process lasts about three minutes.

Pour in the onion and ginger water to taste the meat further and moisten it. Stir well, add one egg, add fifteen grams of cornstarch and then add the egg and starch.

All of this will make the meat feel smoother and tenderer, making the meat clumps less likely to fall apart. Continue to stir well in one direction, then let it sit to marinate for about ten minutes. Next, we put the minced meat into the meatballs, put it in the pan, fry it in the pan, and when the temperature is 60% hot, put the minced meat in our hands and shake the minced meat from side to side with both hands to make meatballs.

Put the meatballs in the pan and fry the meatballs at a higher oil temperature so that the meatballs that have just been put into the pan can be formed and the minced meat can be cooked in this way.

Once the meatballs are all in the pot, gently stir the meatballs with a spoon to heat them evenly and prevent them from sticking together. Once the meatballs are formed, turn to low heat and fry for five or six minutes. When the meatballs are fried until the skin is golden brown, pour out the meatballs to control the oil and set aside.

Boil a little oil in a pot, add onion and ginger to fry the prepared ingredients, pour in gram oyster sauce, stir-fry oyster sauce, add an appropriate amount of water, add meatballs, and pour in gram cooking wine. Next, start seasoning, add grams of salt, grams, chicken powder, grams, pepper, sugar, and soy sauce, add soy sauce to extract the base color, cover with a lid and cook over low heat for a few minutes.

After 20 minutes, open the lid of the pot, pour out the Sixi balls and soup, boil water in the pot, bring the greens to a boil, add grams of salt, pour in a little vegetable oil, and keep the greens green. After the greens are cooked, discard the water and set aside. Then scoop two spoonfuls of Sixi meatball soup, remove the ingredients, boil the soup, pour in a little water starch, hook out a thin layer of starch, and cook until viscous.

Place the Sixi meatballs on a plate, surrounded by greens and millet peppers, and pour the soup over the Sixi meatballs.

Ingredients: tofu, minced meat, thirteen spices, salt, light soy sauce, oyster sauce, cooking wine, pepper water, eggs, dark soy sauce, green onions, ginger and garlic, dried chili, star anise, starch water.

Production steps] Step 1: Prepare a piece of tofu and put it on a plate, steam it in a pot with hot water for 5 minutes, take out the steamed tofu, pour out the juice in the plate, and then press the tofu into a puree and let it cool as a backup.

Step 2: Prepare a piece of pork belly and chop it into a puree, then chop the green onion, ginger and garlic into the meat filling, pour an appropriate amount of hot oil, pour it on top of the green onion, ginger and garlic to stimulate the fragrance and stir evenly, add an appropriate amount of salt, thirteen spices, dark soy sauce, light soy sauce, oyster sauce, cooking wine and stir well, add 2 eggs, about 20 ml of pepper water and stir well, stir the meat filling vigorously.

Step 3: After stirring the meat filling, then put the cold tofu in and stir evenly, you can bring disposable gloves, pick up a piece of meat filling, put it in the palm of your hand and beat it back and forth, and finally reunite.

Step 4: Pour more oil into the pot, wait until the oil temperature is 5 hot, put the meatballs in and fry them, fry them until the meatballs are set and turned over, and fry them slowly on low heat throughout the whole process, and the surface of the fried is golden out of the pan.

Step 5: Leave some oil at the bottom of the pot, add green onion and ginger, dried chili peppers, star anise and stir-fry until fragrant, then put oyster sauce, dark soy sauce, light soy sauce, plus water that has not passed the meatballs, turn on high heat and bring to a boil, then put the meatballs in, cover the lid and simmer over medium heat for 30 minutes.

Step 6: When the time is up, first take out the meatballs and put them on a plate, then take out the dried chili, green onion and ginger and other spices in the pot, boil the soup again, add starch water, boil until the soup is viscous, turn off the heat, and pour it on top of the meatballs.

The method is relatively simple, we just need to prepare carrots, water chestnuts, then stir and chop, in preparation shiitake mushrooms, ginger, chives, garlic finely chopped, prepare some minced meat and then add other ingredients. Stir well, sprinkle in edible salt, sesame oil, coriander, and beat a few eggs, then make it into the shape of balls, put it in a pot and steam for about 20 minutes.

Prepare the pork belly, carrots, cabbage, green onions, ginger, garlic, put this piece into a meat grinder, then beat them into buns, and finally sprinkle in salt, soy sauce, chicken essence to stir, and finally knead them into a ball and put them in a low heat for frying, turn back and forth, the chopsticks can be fished out until golden brown, and then put the cabbage into the bottom of the meatballs after cooking, and then pour the soup to the surface of the meatballs.

We can choose some lean pork and cut it into cubes, then add soy sauce to it, add fragrant, add pepper, add starch, then stir well, fry it in the pan when the oil temperature is 5 percent hot, and after it is set, then you can take it out.

Ingredient breakdown. Appropriate amount of minced meat.

Green onions to taste. Ginger to taste.

Egg whites to taste. Appropriate amount of water starch.

Salty and umami taste. Steaming process.

One hour is time-consuming.

Normal difficulty. The steps of the practice of the four joy balls.

Prepare the ingredients. 600g minced pork belly. Cut the green onion and ginger into large slices and soak them in a small bowl of water in advance. A pinch of water starch and one egg white.

First, add a little sesame oil to the minced meat. Then stir in one direction. Make it vigorous and greasy.

Add soy sauce to the minced meat and continue to stir well. Then add the green onion water in stages, add a little less each time, stir all evenly, and then add the ginger water in batches to continue.

Add a pinch of salt, chicken essence and egg essence and continue to stir in one direction. Immediately pour in the water starch. Stir vigorously until the stirring does not move.

Beat the minced meat back and forth with the palm of your hand a few times before forming fist-sized balls.

Fried. Pour oil into the pot, and when the oil temperature is four layers hot, you can add the meatballs. Fry slowly over low heat.

Fry the meatballs in a large bowl and set aside.

Drape the large pieces of ginger and green onion used for soaking in water over the meatballs. Pour in a little soy sauce. Then add an appropriate amount of hot water. Steam for about an hour.

Place the meatballs on a plate, pour some steamed meatballs into the pot, bring to a boil and thicken. Turn off the heat and drizzle with a little sesame oil. Drizzle the soup over the meatballs and serve.

In response to the Mid-Autumn Festival and Sixi meatballs, I learned to make them for my family to taste together.