The "Four Happiness Festival" adds joy and warmth to the banquet with its auspicious and reunion significance. This dish can not only bring people happy and harmonious feelings, but also express ardent wishes, so that the host and guests can have a good time and leave good memories. Sixihui is the most popular auspicious dish. It is said that the name of Sixihui originated in the Tang Dynasty. One year, the imperial court held a big exam, and students from all over the country flocked to Beijing, and Zhang Jiuling was no exception. The results of scientific research came out, and Zhang Jiuling, who was poorly dressed, won the first prize. The emperor appreciated his intelligence and called him Xu. At that time, Zhang Jiuling's hometown was flooded and his parents left their hometown, which I knew nothing about. On the wedding day, Zhang Jiuling happened to know the whereabouts of his parents and sent someone to Beijing. When Zhang Jiuling was happy, he asked the chef to cook an auspicious dish to celebrate. When the dish was served, it was four big balls, fried and steamed, and poured with soup. Zhang Jiuling asked, and the clever chef replied, "This dish is' four yuan'. A happy, master title; Hill, married and married; Sanxi, son-in-law; Sixi, family reunion. " Zhang Jiuling laughed and praised again and again. He also said, "Philip Burkart is not as loud as Sixi. Let's call it Sixi Pill. " Since then, whenever there are major festive activities such as marriage, this dish must be served at the banquet. "

condiments

Pork stuffing (right amount) eggs (right amount) lotus root (right amount) rape (right amount) carrot (right amount) red pepper (right amount)

condiment

Onion and ginger (right amount) water starch (right amount) soy sauce (right amount) cooking wine (right amount) soy sauce (right amount) aniseed (right amount) salt (right amount) pepper (right amount)

kitchenware

not have

1 material: pork stuffing, egg, lotus root, rape, carrot, red pepper,

Seasoning: 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, salt, starch, pepper, 2 aniseed, chopped green onion and ginger slices.

2 Add chopped lotus root, minced onion and ginger, a little salt, egg white and a little water to the meat stuffing and beat in one direction.

3 Knead the meat into balls.

4 Wash the rape, carrot and red pepper separately and blanch them in salted boiled water.

5. Draw a cross at the bottom of the scalded rape and insert carrot sticks.

6. Put oil on the fire and heat it to 60% heat. Add meatballs, fry until the surface is golden, remove and drain.

Add appropriate amount of water to 7 pots, add fried meatballs, onion and ginger slices, pepper aniseed, add 1 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp cooking wine, bring to a boil, simmer until the soup is low, and take out meatballs.

Continue to boil the soup left in the pot, add water starch to thicken it until it is thick, and sprinkle with sesame oil.

The soup can be poured on the meatballs.