1. Select fresh beef arm, remove fascia fat, evenly cut into 1 cm thick meat layer, and drain the water with a dry cloth.

2. Then chop it repeatedly to make the meat color bright red and elastic, add appropriate amount of salt and potato powder, knead it repeatedly, and knead it into meatballs with your thumb; Then rinse in a cold water basin for half an hour, pick it up, put it in a casserole with bone soup and cook it with charcoal fire; When the meatballs swell, add a little pepper, monosodium glutamate, chopped green onion and other seasonings to eat.