Ingredients: cooked beef slices, ginger and onion salt, pepper.

Pepper, chicken essence, clear oil, sesame oil, coriander and frozen tofu.

Vermicelli, spinach, bean jelly, medlar, starch, mushrooms.

Chop beef into paste, add starch and pepper.

Stir pepper, ginger powder, sesame oil and salt evenly.

Cut ginger into powder, cut coriander into vermicelli and soak in hot water until soft.

Cut the frozen bean curd into pieces and wash the spinach.

Wash the mushrooms and tear them into pieces. Wash them with water.

Add oil to the pot and heat it to 50% heat.

Hold the beef sauce in your left hand.

Clench your fist and squeeze the ball out of the curved seam between your thumb and forefinger.

Take a spoon in your right hand and dig the meatballs out of your hand.

Put it in the oil pan immediately.

Fry for 5-6 minutes to make the meatballs golden yellow, and take out the oil control.

Deep-fried meatballs fry easily.

Boil the water and add Jiang Mo.

Salt, pepper and chopped green onion

Add frozen tofu, mushrooms and beef slices.

Meatballs, bean jelly, spinach

Put the vermicelli into the bottom of the bowl

Pour into a bowl filled with vermicelli and sprinkle with coriander powder.

Delicious and fragrant, the soup is thick and the meatballs are tender and fragrant.

Slow-fry beef balls with low fire.

That soup is best served with beef soup.

If you like Chili, you can add Chili oil.