The Sixi Pills in the Northeast is a pleasing dish, and whenever there is a birthday in the family, or a married child with a full moon, it will eventually be served on this hard dish, our Northeast Sixi Balls.
Sixi pills, now young people feel that they can eat if they want to eat, but for us after 70, it is only during the New Year or catching up with important days that we will know this hard dish. I remember in the mid-1980s, every family chose to overdo it in their own home for weddings. At that time, I thought that the must-have dishes were chicken, duck, fish and grilled elbows, and some were four hi balls. At that time, whether it was rural or urban, there were more people living in bungalows, so it was said that the family did a happy event, usually the neighbor's table and chair bench were borrowed, and then in the courtyard to do this thing, that is, the wedding banquet. At that time, when the family was still three days away from the right day, you could see the lively energy of the happy event. At that time, relatives and friends who were far away from home would come back to celebrate the scene, so the acquaintances who gave Zhang Luoshi at home would follow the big chef who came to help, that is, the folk masters, and began to prepare some good wine and good dishes for the guests. Among them, these sixi balls are even one of the most common hard dishes, I remember that to make this six-joy balls, the master master broke a few pieces of tofu, and then mixed the minced meat filling, and then put the starch chives, and other auxiliary materials, and then stirred the filling in one direction. When the filling is reconciled, the chef will make this reunion meatball and put it in a frying pan to fry. After frying until golden brown, it is fished out to control the oil, and then placed one by one in a square plate, and then placed in steam to steam. After steaming for 15 minutes, then take the meatballs out and pour the broth juice steamed by the meatballs aside. At this time, the pot is boiled with oil, and when the oil reaches a certain temperature, the chef will pour some condiments such as slices of meat, pepper noodles, green onions into the pot, and then pour the broth juice that is left inside, do a series of work of hooking, and then pour on the meatballs, so the four hi balls are made into four large meatballs in each row of dishes, very appetite, mixed with rice to eat, special rice.
Speaking of these four hi balls, it is a plot that I can't forget in my heart, at that time I remembered that there was a chef, who was not very good at cooking, we did not have it in that era, and now Douyin can teach you how to make dishes? Completely by your own imagination. I remember that time was also a chef doing a wedding feast, but when he made sixi balls, due to lack of experience, he put the meat stuffing into large balls, and then put it in the pot to steam, but did not expect that steaming a pot of meatballs would not be formed, it would be scattered. Later, an old cook, pointed out his name, told him to put it in the frying pan to fry, and then use the cage drawer to steam, did not expect to wake up at this moment, the dream man. This is the chef I am talking about, who is now in the big canteen and has become a chef!