How to make Shandong Sixi Meatballs

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  1. Prepare the ingredients.

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  2. Chop the onion and ginger into mince.

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  3. Chop the pork into fine pieces.

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  4. Add eggs, onion and ginger into the minced meat, add an appropriate amount of salt and a little black pepper Powder and appropriate amount of starch.(Don’t pour all the egg liquid from one egg, leave a little for batter later)

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  5.North Korea Stir in one direction, then beat until vigorous.

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  6. Add a little water to the remaining egg liquid, add appropriate amount of starch and flour to taste Make a paste

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  7. Form the beaten minced meat into meatballs and pat them evenly on the surface.batter.

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  8. Add enough vegetable oil to the pot, heat it to 60% heat, and gently lower it in After the meatballs are set, turn them over and fry again.Fry them until they are six to seven degrees of maturity.It is recommended not to fry them for too long.Just fry them for one or two minutes over medium heat.They should be fully set and the surface will be browned.

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  9. Put the baby cabbage in the casserole, add boiling water, ginger slices, green onions and meat Pills, a little salt, appropriate amount of dark soy sauce, simmer over medium-low heat for half an hour.

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  10. After the meatballs are simmered, pour the soup into the pot and add an appropriate amount of water.Thicken with starch and add a few drops of sesame oil.

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  11. Place the baby cabbage on a plate, place the meatballs on top, and pour in the thickened gravy of soup, sprinkle with chopped green onion.

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  12.Picture of the finished product.