1. Prepare beef and fat
2. Clean the blood, wash several times, and drain the water
3. Add appropriate amount of water to the ginger and green onions, boil on low heat for 10 minutes, then soak for a while to get green onion and ginger water, let cool and set aside
4. Mince beef and fat
5. In addition to the cornstarch, the beef and other ingredients are put into the cooking machine and beaten into beef mash (I divided it into four beats, and I can’t beat too much at a time. The resistance of the beef is a bit large. If you divide a little bit, you can beat more. More delicate)
6. Mashed beef
7. Add cornstarch and stir in one direction
8. Change to a larger basin, beat the beef to make it stronger, (I beat it almost 600 times), put the pureed beef in the refrigerator for about 4-6 hours
9. Boiling water
10. After the water is boiled, turn to the lowest heat (so as not to boil the beef balls)
11. Squeeze the meatballs out of the mouth of your hand
12. Spoon into the pot with a spoon, low heat all the way, make all the balls in turn
13. After the balls all float up, it's ready
14. Remove it and put it in ice water, and change the ice water again during the period
15. Remove the balls and drain the water
16. Alright 😁
17. Put it in the refrigerator and take it as you eat
Tips:The beef balls must be boiled at a slow fire, not a high fire, so as to preserve the nutrients and the rich beef flavor of the beef balls, and to ensure the elastic taste of the meatballs.
