年夜菜：四喜丸子的做法，寓意福祿壽喜，1斤肉只做4個丸子，網球大的大肉丸，好吃肉嫩入味，不開裂燉不散。炸大肉丸，紅燒大肉丸的做法 #紅燒四喜丸子 #紅燒獅子頭 #炸大肉丸 #炸肉丸 #四喜丸子 #紅燒大肉丸 #肉丸

One pound of meat makes 4 meatballs, each of which is as big as a fist. Not only is it delicious, but it also contains heaven and earth. Hello everyone, I am Chef A Dou. Today I will share with you a recipe for a particularly delicious and auspicious Sixi Meatballs, which means fortune. Shouxi, as long as you learn it, everyone in your family will praise you as a chef. First, we prepare a bowl and add 4 dried mushrooms to the bowl . Then add water from the bowl and soak for 10 minutes . Soak the wrinkles on the surface of the mushrooms until they are soft for later use. After cleaning it for 10 minutes, use running water to scrub the mushrooms clean. After cleaning, add water again and soak them. Soak them from the inside out. Then prepare a bowl. Add one gram of Sichuan peppercorns to the bowl. Add boiling water to the bowl. Soak 100 grams of Sichuan peppercorns to create Sichuan peppercorn water . Set it aside and wait for it to cool naturally. Prepare a small piece of green onion and cut it into slices with a diagonal knife. Cut them all and add them to the cooled Sichuan peppercorns water. Prepare a piece of peeled ginger and cut it into thick slices. Spread the ginger slices flat on the chopping board. Hold it with one hand and use the other hand to slowly pat it along the edge with the edge of the knife . Pat them into ginger paste . Then put the patted ginger paste and green onions together and use your hands to force it. Grab and pinch them for a while to squeeze out as much juice as possible , then soak them for 10 minutes. During the waiting time, we chop some meat fillings. I choose three fat and seven lean black pork, about 500 grams . Our meat fillings should not be chopped too finely, but must have certain particles. It will taste more fragrant. After mincing the meat filling, we need to prepare a few cleaned water chestnuts. First, use scissors to cut off the tops of the water chestnuts . Then use a scraper to scrape off the outer skin. Peel all the skins , and then use a knife to scoop out the skin. Cut the remaining black spots into slices, then chop them into fine pieces. As for the size, it depends on personal preference. My elderly and children like to chop the mushrooms finer. I have also soaked the mushrooms, clean them, and use scissors to cut off the roots. Cut off these parts that taste bad. After everything is processed, we cut the mushrooms into strips and then into dices . Then chop them into fine pieces and put them into a plate for later use. We then cut some carrots into small dices. After cutting them all, add the diced mushrooms. Put them together . Next, we prepare three steamed buns. Prioritize the steamed buns that have been overnighted. The moisture content will be less and the starch has also aged. We break the steamed buns into pieces and put them into the broken cup. At the same time, we tear off the outer skin. It is not easy to break when stirring. Next, start the wall breaker to break them into pieces. If you don’t have a wall breaker, you can also slowly crush the steamed buns with your hands. The drier the steamed buns are, the easier they will be to crush. After doing these things, take the soaked green onions. Strain the ginger water with a colander and squeeze it with your hands to get the marinated onion, ginger, and pepper water. In order to have a better meaning , we will wrap some other ingredients in the middle of the meatballs . There are many choices. This time we are wrapping eggs (which means more children and more blessings). Add 4 cleaned eggs into the pot. Add water to cover the eggs. Then cover the lid. Turn to high heat and bring to a boil. When the water is almost boiling, turn to the lowest heat to avoid the eggs from colliding with each other and breaking their shells due to the violent boiling of the water . After the water boils, After cooking for 6 minutes, turn off the heat without opening the lid and simmer for another 3 minutes. When the time is up, take the eggs out and put them into the cold water prepared in advance and let them cool down. This will cause the egg membrane to shrink when it is cooled and heated. When the eggs are separated , wait for them to cool down . Take them out and place them on the chopping board. Crack the air chamber with the big end of the egg facing down . Hold the egg with your hands, roll it back and forth with a little force, crush the egg shell , and then peel the egg from the gap in the air chamber . Easily peel out the eggs completely. After peeling them all, you can start making Sixi meatballs. We pour all the diced carrots and diced mushrooms into the plate with the meat filling , then pour in all the diced water chestnuts and add 2/ 3. Mince about 100 grams of steamed buns . Use the rest for later use. Add some salt, about 6 grams, and add two grams of pepper. You can also optionally add a small amount of five-spice powder or thirteen spices, about 4 grams. You can also add two tablespoons of it without adding it. Wet the steamed buns with the onion, ginger, and pepper water. First, mix them evenly. Then add 2 to 3 tablespoons of the onion, ginger, and pepper water according to the moistness of the meat filling. Then mix it again. If it feels too dry , continue adding. If the onion, ginger, and pepper water is too wet , add some chopped steamed buns. In short, you have to be flexible according to the actual situation. The remaining things are stirring, beating and kneading. We need to beat the meat filling vigorously, stir it vigorously in one direction for a while, and then stir it. Beat the meat filling for a while, then stir in one direction , then continue beating and repeat this operation until the meat filling becomes obviously thicker and thicker. Beat it like this. You can pick it up with your hands and they will stick to your hands. This is the method of adding chopped steamed buns. It is the easiest because the steamed buns have a stable structure and will not become watery even if they are left for a long time. Next, we can make the meatballs. Dip a little cooking oil on your hands , grab a large handful of meat filling, about a quarter of it , and stuff it into a cooked one. Then pinch the eggs back and forth with your hands to form a ball. Use the same method to form the remaining three large meatballs. Then put them into a plate and set aside. They are about 8 centimeters in diameter. A little smaller than my fist , but larger than a tennis ball. The next step is to fry them. Prepare a clean pan and add more vegetable oil. Add the oil to a depth that can cover half of the meatballs. After the meatballs are put into the pan, the oil level will still rise by one centimeter. My pan is only 9 centimeters deep . The oil temperature should be raised to about 165 degrees. The oil temperature should not be too high for the first frying. So how to judge the oil temperature? When we insert a chopstick into the oil, we should use wooden chopsticks or bamboo chopsticks. If there are many violent small bubbles around the chopsticks, it means The oil temperature is almost the same. After the oil temperature is reached, we first turn to the minimum heat to ensure that the maturity of the fried meatballs is basically the same. Then we put all the meatballs into the pot one by one. When we put them in, we can rub the meatballs again. After they are all put into the pot, you can turn to medium heat and fry for 5 minutes. While frying, use a spoon to pour hot oil on the surface. After the bottom is set, use a spoon to turn them over and fry the other side. Use a spoon to fry the other side . When pouring oil on the surface and frying, we have to turn it from time to time. If it is not moved for a long time, the part near the bottom of the pot will easily fry. Keep frying like this until the skins of the four meatballs turn brown. We carefully take them out with a spoon and put them in a drain pan to drain the oil and set aside. Next, we add two spices to the spice bowl for roasting the meatballs. Each star anise and a small piece of cinnamon are about two grams. Add an appropriate amount of water to the plate. Wash them quickly to remove the dust , pour them out, drain and set aside. Prepare a green onion and cut it into slices with a diagonal knife. Cut them all and put them in. Set aside in the plate , then add some ginger slices and an appropriate amount of dried chili. Prepare a clean pan, add an appropriate amount of vegetable oil, heat the oil, add the dried chili pepper, ginger slices and green onion segments. Add the drained star anise cinnamon and stir-fry them over low heat . Stir-fry them until they are fragrant, then while they are hot, pour in a spoonful of light soy sauce along the edge of the pot to stimulate the aroma of the sauce , then twist and pour in a spoonful of cooking wine. Next, you can add boiling water. In order to facilitate the stewing of the meatballs, I changed to a smaller iron pot. Then put all the fried large meatballs in and put them all in the pot. After the water level rises a lot , pour in the water for soaking the mushrooms and add a small amount of boiling water to just cover the meatballs. Then add a little salt, a little sugar to enhance the freshness and a small amount of Add the dark soy sauce to increase the color , then cover the lid and bring the water to a boil, then turn down to the lowest heat and simmer for about 40 minutes. Halfway through the cooking time , we turn the meatballs over and cook until there are 10 minutes left. When the water is almost boiling, add it to the pot. Add some salt . After the water boils, add some cabbage leaves . Blanch them until cooked. Take them out and press them one by one. Arrange them in a circle. At this time, our Sixi meatballs are also cooked. Open the lid and check the color. Not bad. We use a slotted spoon to carefully take them out one by one. Make sure the meatballs are light and easy to break. Put the Sixi meatballs out into a plate and arrange them neatly . Prepare a slotted spoon . Pour in the original soup for cooking the meatballs and filter it . Turn on high heat and reduce the soup until it becomes thick. We add a little oyster sauce to the pot to make it fresh . Add a little pepper. Add an appropriate amount of water starch to thicken the soup. Stir evenly with a spoon . Add a small amount of sesame oil before putting the pot into the pot. You can also add it optionally. A little Sichuan peppercorn oil is used to stir them evenly with a spoon, and then pour evenly on the Sixi meatballs so that each meatball can be wrapped with thick gravy. A delicious and auspicious Sixi meatballs are completed. Friends who like it, hurry up and go. Try it. I am Chef Adou. Thank you for watching. If you also like my video, please follow, like, collect and forward it to more people.