Today’s protagonist is the regular guest on the new year’s dinner table – four Xi balls. Sixi meatball is one of the classic dishes of Shandong cuisine. It is composed of four meatballs with good color, aroma and taste, implying the four joys of life: happiness, wealth, longevity and happiness. The round balls also symbolize reunion, harmony and beauty.

Ingredients

350g streaky pork
50g lotus root
20G carrot
50g old tofu
1 egg
Appropriate amount of onion and ginger
Proper amount of star anise cinnamon
8 g salt
15ml cooking wine
8g oyster sauce
10ml raw extract
5ml soy sauce
5g sugar
Appropriate amount of starch
Proper amount of Golden Arowana flavored stupid pressed cooked soybean oil

Directions

Step 1
Peel the lotus root and cut it into small grains for standby, and cut the carrot into small grains for standby.

Step 2
Crush the old tofu.

Step 3
Peel the streaky pork, cut it into thin slices and chop it into minced meat. The meat was transferred to 15 ml of cooking wine, 5 grams of salt, and 1 egg.

Step 4
Stir the meat in one direction.

Step 5
Add lotus root, carrot and tofu and stir in one direction for 3 minutes.

Step 6
Finally, add an appropriate amount of dry starch and mix well.

Step 7
Roll the minced meat into smooth meatballs by hand.

Step 8
Pour an appropriate amount of arowana into the pot, squeeze cooked soybean oil, and burn until the oil temperature is 60% hot. (the hot oil with 60% oil temperature is about 180 degrees. When chopsticks are inserted into the oil pan, the number and speed of bubbles around are twice that of 30% hot oil temperature. The oil turns slightly around, and the hand is close to some surfaces. The heat feeling is very obvious. This oil temperature is suitable for frying, which can make the ingredients set quickly, the color is beautiful, and there will be no frying.)

Step 9
After the balls are rolled again, put them into the pot in turn.

Step 10
Fry the meatballs over low heat for 4 minutes.

Step 11
Deep fry the meatballs until they are set and remove them for use.

Step 12
After the hot oil is poured out, leave a little bottom oil in the pot, add ginger, onion, star anise, cinnamon and fragrant leaves, turn on a low heat and stir fry for a few times to explode until fragrant.

Step 13
Add an appropriate amount of water, 8g oyster sauce, 10ml raw soy sauce, 5ml old soy sauce, 3G salt and 5g sugar, and bring to a boil.

Step 14
Put the fried meatballs into the pot.

Step 15
After the meatballs are put into the pot, turn to low heat for 30 minutes.

Step 16
After 30 minutes, remove the meatballs and put them on the plate for standby.

Step 17
Use a leaky spoon to remove the excess impurities and discard them. Then add an appropriate amount of Lake powder to thicken the soup.

Step 18
Finally, pour the soup evenly on the meatballs.