1. Material: half a catty of beef balls, half a radish, half a catty of beef brisket, appropriate amount of salt, appropriate amount of ginger slices, a little cooking wine, a little minced garlic, a parsley and a little vegetable oil;

2. Cut the sirloin into small pieces, put cold water into the pot, bring to a boil, skim off the floating foam, take it out, pour it into a pressure cooker, add a few slices of ginger, a little cooking wine, a little salt, and add water until the sirloin is over, and press it for about half an hour. The beef brisket maintains a soft and tender taste.

3, half a white radish, peeled and cut into small pieces for use. This can depend on the increase of personal situation. Chaoshan is famous for its handmade beef balls and fresh beef balls. It is said that three-year-old tender female beef is used to make hot pot, male beef is used to make beef balls, and beef tendon balls are also delicious.

4, stew in a soup pot, pour a little oil into the bottom pot, add garlic slices, and after the garlic fragrance floats out, pour all the beef brisket and the original soup stewed in the pressure cooker, then pour the cooking wine to remove the fishy smell, add a little salt to freshen up, and pour the white radish after the water is boiled (it must be boiled before pouring)! After the soup is boiled again, simmer until the radish is soft.

5, add beef balls, cover and simmer. Add chopped parsley and cook for one minute before preparing the pot.

6. Burdock is super soft and can be served with a dish of Chili sauce. Soup is also full of essence. If the original soup is not enough, it is best to heat the water once and simmer slowly.

7. When you hit the beef balls with your hands, it will be elastic to press them hard with chopsticks. When you bite and grit your teeth, in the hot Explosicum, you will feel full of happiness exploding in your mouth. It can be served with Chili sauce/sand tea sauce, and beef soup bibimbap is also very fragrant and warm after drinking.