Accessories: ginger 10g, onion 30g, refined salt, pepper, monosodium glutamate, sesame oil, wet powder and fresh soup.
1. Wash the pigskin, blanch it in water, cut it into diced pieces, then put it in a clear water pot, add ginger, chopped green onion and cooking wine, boil it with strong fire, and simmer it with low fire for about 2 hours. When the pigskin melts and the soup is sticky, remove the pot end from the fire and let it cool for use.
2. Bleach calf legs with blood, remove fascia, put clean pigskin on the vegetable pier, and beat them into paste with the back of a knife; Shell the shrimp, wash it, and chop it into mud with a knife.
3. Put the beef paste into a bowl, add the cooked pigskin soup several times, stir while adding the soup until the beef paste is hard, then add the refined salt, pepper, monosodium glutamate, wet raw powder and sesame oil and stir evenly, which is the beef cake.
4. Pour the chopped shrimp paste into the pigskin soup pot, stir it evenly, boil it again, add refined salt, pepper and monosodium glutamate, then pour the soup into a square plate, cool it in the refrigerator, and take out the diced shrimp with a square cut of 1 cm, which is the stuffed shrimp.
5. Take a beef brisket, wrap it with shrimp stuffing, then knead it into balls with a diameter of about 3 cm, that is, raw balls for peeing beef balls, and finally cook it in a boiling fresh soup pot.