5000 grams of fresh beef, 750 grams of dry starch, salt 120 grams, chicken essence 50 grams, monosodium glutamate 50 grams, sugar 200 grams, edible powder 10 grams, pepper 25 grams and dried tangerine peel 7 grams.

Method:

1. Wash beef, remove fascia, mince it with a meat grinder for three times, put it in a bowl, add refined salt, seasoning powder, monosodium glutamate, chicken essence, sugar and pepper, and beat until it is gelatinous.

2. Mix the dry starch with1200g water, then pour it into the beef bowl several times and stir it evenly, then pat it with your hands until it is sticky and elastic, cover it and put it in the refrigerator for one night.

3. Take out the frozen beef brisket, add dried tangerine peel and mix well, then knead it into balls weighing about 15g by hand, and soak it in a clear water basin for 15min. Heat the wok with water, add the soaked beef balls, cook them on low heat until they are cooked, then take them out, put them in a clear water basin to cool, and take them out to drain.