Sixi Maruko

material

raw material:
650 grams of pork filling, 1 egg, 4 horseshoes, half a bun, green onion ginger + green onion ginger slices.

seasoning:
1 tablespoon of old soy sauce and cooking wine, 1 tablespoon of raw soy sauce, 2 tablespoons of salt, water starch (1 teaspoon of dry starch + 1 tablespoon of water), 6 large pieces of peppercorns.


practice

1. Wash and dry the pork, chopped into stuffing, not too fine;

2. Horseshoe peeled and minced; buns cut into small dices;

3. Beat eggs with minced meat, add green onion and ginger, add all the "seasonings" except the big pepper, stir in one direction, and add a few drops of water to beat together. Then add horseshoe chopped and steamed buns, mix well;

4. Make meat balls into balls;

5. Put oil in the pan, put the meatballs into deep frying until the surface is golden and remove the drain oil when 60% is hot;

6. Add the appropriate amount of water to the casserole, add the fried balls, onion ginger slices and peppercorns, transfer to the old color to the color you like, boil it and simmer on low heat until the soup is less, and then remove the balls ;

7. The remaining soup in the casserole continues to boil, add water starch (outside the weight) to thicken, drizzle with sesame oil, and then pour it on the balls.


Tips

1. It may be better to do more at a time. After deep-frying and cooling, put it in the refrigerator to freeze it.

2. This portion can make more than ten balls. Traditional Sixi Maruko is relatively large, but it is better to make it smaller if it is made at home, which is convenient for consumption

3. Add steamed buns to make the meatballs softer;

4. Finally, the seventh step can also be stewed to steam. If steamed, the fire is about 15 minutes.