Sichong beef meatballs
2023-09-04
Making Sichong beef meatballs requires fresh beef that is slaughtered every day. The local yellow beef is firm, and the marbled beef from the leg is the best choice.
Ma Wencheng, a chef working in the Linwu Wolonggu Ecological Agricultural Development Company, has been engaged in cooking for eight years. Sichong Beef Meatballs is the first specialty he learned from local villagers.
500 grams of beef, with five green peppers, ginger, salt, chicken powder, gourmet powder, eggs and onions as ingredients, can be made into 13 to 15 beef meatballs.
When making Sichong beef meatballs, the beef does not need to be minced to maintain the original unique flavor of the beef. The meat particles cannot be too small, and large particles can form gaps in the meatballs, so that large meatballs can be cooked in a short time without being overcooked.
“This beef meatball is a special delicacy of Sichong Village and is used to treat distinguished guests.” Lei Hailin, chairman of Linwu Wolonggu Ecological Agricultural Development Company, said that to express the hospitality and generosity of the villagers, they would make very large beef meatballs. This is also the biggest feature of Sichong beef meatballs.
Sichong beef meatballs has a history of about one hundred years in the local area. It is the continuous improvement and innovation of each inheritor that make it become a unique local food.
Now, this dish made by different chefs will have its own characteristics, but however it is cooked, it keeps the original flavor of beef meatballs.
“This dish has been passed down from the older generation. We sometimes discuss how to improve the dish with our boss. Persistence will bring progress,” said Ma Wencheng, who keeps making innovation and improvement for better beef meatballs.
