Every New Year's Festival, marriage, birthday, and wedding feast, the indispensable thing on the table is the four joy pills. In restaurants large and small, the order rate of Sixi Balls is also extremely high. Just listening to the name of this dish is very festive and auspicious, and the "four joys" mean the four happy events of life blessing, lu, shou and joy.
The deliciousness of the sixi balls is not only due to the exquisite selection of ingredients, but also its complex cooking process. If you want the balls to be delicious or not, good ingredients are the key factors, it is best to choose fresh pork hind leg meat, three seven fat and lean ratio. Don't chop the meat too finely, too fine will be less chewy. In addition to meat, you need to prepare lotus root, fungus, egg, green onion, ginger, and garlic. Here's how to make this four-lucky ball that is essential for Chinese New Year's Eve meals:
First of all, the pork is chopped into meat fillings, and a little soy sauce is added to the chopping process to facilitate the taste.
Wash and chop the lotus root, chop the fungus after soaking, chop the eggs after scrambling, chop and let it cool, chop the green onion, ginger and garlic and mix it into the meat filling.
Add salt and chicken essence to the minced meat according to your personal taste. Beat in two eggs and stir clockwise until vigorous, resulting in a more elastic taste.
Next, it is time to mix the sauce, add the shallots, ginger slices, star anise, soy sauce, add the right amount of water and bring to a boil.
Fry the prepared minced meat into a fist-sized pan. Heat the oil in the pan to 60% of the oil (chopsticks put into the oil and appear dense bubbles). During this time, use a spoon to continuously roll the meatballs to heat them more evenly, and fry them until the surface turns golden. Drain the meatballs, put them in a pre-prepared soup pot and simmer until they taste good.
Large ruddy and shiny meatballs are served on a plate at the bottom of the greens, drizzled with a rich soup, and the aroma is immediately fragrant. Take a bite of the skin is crisp and fragrant, fluffy with Q bullets, and the mouth is full of meat aroma. Lotus and fungus chunks are mixed in the meat filling, and the taste is not fat or greasy! People can't help but sigh: eating this full of color and flavor of sixi pills is too big a year.