Q Shot Beef Balls

Q Shot Beef Balls

1. Prepare ingredients: lean beef, tapioca starch, salt, black pepper, cold water, garlic.

2. Mince garlic.

3. Use appropriate amount of deep-fried crispy, slightly yellow.

4. Filter out the oil and use only garlic crisps; this is the amount of 2 heads of garlic, actually only 1 head is used.

5. Remove the fascia of the beef, cut into pieces, and put it into a meat grinder.

6. After beating into meat, add salt and a little cold water.

7. After whipping evenly, pour in tapioca starch and black pepper powder.

8. Whisk evenly again, add some cold water; add garlic to the meat.

9. Beat into a more delicate minced beef.

10. The minced meat is elastic and does not fall easily when picked up with chopsticks, and has a clear sticky feeling.

11. Boil a pot of water, keep it slightly boiling, hold a handful of minced meat, squeeze out the meatballs from the tiger’s mouth, the size can be whatever you like.

12. Take another small spoon of cold water and dig the meatballs from the tiger's mouth into the pot; turn all the meatballs into the pot and turn to low heat.

13. All the balls changed color and kept slightly boiling for 5 minutes.

14. After removing it, use cold water, if you use ice water, the effect is better; it can be used for cooking and stewing soup, and the Q bomb is slightly crispy.

15. Q shot beef balls, crispy and tender, I fell in love with one bite~