Ingredients
Wet starch ( appropriate amount ) |
How to make Sixi Meatballs in Shandong cuisine
1. Pig front trough The meat filling is seven lean and three fat.Add water to the meat filling, add humidified starch to mix, add onion water, ginger water, garlic water, chicken powder, and finally add salt to adjust.Stir in one direction and use your hands to form large balls.Add 70% oil to the pot, lower the heat to low and deep-fry until cooked, take it out, put it in a soup plate, add an appropriate amount of water, peppercorns, salt, and wait for 20 minutes after boiling!
2.Thicken the original soup and pour it on the meatballs!
Tips
Don't add eggs, Donggu soy sauce, sugar, and flour to the meat filling.The above foods will color quickly and will make the meatballs difficult to fry.If you add chopped green onion, be sure to chop it into puree, otherwise it will burn and affect the appearance!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
