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.
350g streaky pork
50g lotus root
50g old tofu
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
Appropriate amount of starch
Proper amount of Golden Arowana flavored stupid pressed cooked soybean oil
Step 1Peel the lotus root and cut it into small grains for standby, and cut the carrot into small grains for standby.
Step 2Crush the old tofu.
Step 3Peel 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 4Stir the meat in one direction.
Step 5Add lotus root, carrot and tofu and stir in one direction for 3 minutes.
Step 6Finally, add an appropriate amount of dry starch and mix well.
Step 7Roll the minced meat into smooth meatballs by hand.
Step 8Pour 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 9After the balls are rolled again, put them into the pot in turn.
Step 10Fry the meatballs over low heat for 4 minutes.
Step 11Deep fry the meatballs until they are set and remove them for use.
Step 12After 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 13Add 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 14Put the fried meatballs into the pot.
Step 15After the meatballs are put into the pot, turn to low heat for 30 minutes.
Step 16After 30 minutes, remove the meatballs and put them on the plate for standby.
Step 17Use a leaky spoon to remove the excess impurities and discard them. Then add an appropriate amount of Lake powder to thicken the soup.
Step 18Finally, pour the soup evenly on the meatballs.