First of all, we should select fresh tender meat from the hind legs of cattle, remove tendons and cut it into strips. Then put it on a smooth bluestone board and beat the meat strips with a hard mallet until it is eroded, turned into paste and stuck together. Add salt oil, a little water, a proper amount of cornflour and a little pepper, and beat while stirring to make a "meat paste". Then grab the paddle with your hands and hit it on the tile, repeatedly, until the paddle is torn open and suddenly let go, which can quickly and automatically retract to its original state. The meatballs made in this way are crisp and elastic. Then put the prepared raw meatballs into a boiling water pot and cook them quickly, let them sink first and then float, pick them up and fry (cook) them in an oil pan. When frying (boiling), take out the meatballs as soon as they swell. When eating, put it in the soup and cook it a little, add a little soy sauce, radish and other seasonings, and the color and smell are good. In Yulin, this kind of meatball is also mixed with rice flour, or a little "soy sauce" which is a special product of Yulin, called "meat and egg powder", which has a local flavor.