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\”Four Xixi Maruko is often eaten by the Chinese New Year of the New Year, A dish of the dish takes its auspicious meaning. There are fat and thin meat, rosy and bright, with emerald green vegetables, bright colors and nose fragrance, lighting can attract appetite, mellow meat pieces and juice, is it, so The unspeakable top -level deliciousness.The Sixi Maruko made this year has changed slightly on the basis of tradition, and the quail eggs are wrapped in the balls. 123] ingredients details
Prepare the coriander and chop the coriander.
- chop the green onion.
- Add spiced powder, pepper, coriander, oyster sauce to the meat filling.
Boil the oil to about 60 % heat, add the meat circles , Remove the oil.
Add a little oil to the wok and heat it into the green onion ginger, octagonal and fry the aroma, add soy sauce, Old soy sauce, white sugar and appropriate amount of boiling water.
Put the fried meatballs in a large bowl and pour the soup.
Put the steamer and steam the high heat for 20 minutes.
Move the steamed Sixi balls into the plate, pour the soup into the pot and boil the fire, Cook the small rape, remove the rape, and put the rapeseed. Add water starch to the soup and thicken the juice, and finally pour it on Sixi Maruko.
Tips1. The meat must be stirred in one direction to go up, and the stirring direction cannot be changed midway.
2. The meat filling is best chopped by itself. It cannot be chopped too thin, so that the gap between the meat is kept in order to contain the juice.
3. You can add lotus root if you add the tadpole.
Put the eggs and add the onion ginger to stir well.
Add dry starch and chopsticks to keep stirring in one direction until the pork filling is stirred and sticky.
Prepare quail eggs and cook the quail eggs to peel.
Divide the good pork filling into 4 parts, dip it in a little water with your hands, and wrap the quail egg.
into a ball -shaped, rubbing.
Make four balls in turn.