1. Prepare ingredients: beef tenderloin, salt, fish sauce, sugar, aluminum-free baking powder, white pepper, cassava flour, ice water, cooking oil and pigskin jelly.
2. Use the chef's machine to grind the beef into fine powder, and add salt, fish sauce and ice water until the ice water is completely blended.
3. Add sugar, chicken essence, baking powder, tapioca powder, pepper and cooking oil until the meat is pink and elastic.
4. Put it in a fresh-keeping box and refrigerate for 4 hours or overnight.
5, add water to the pot to open the minimum fire, dig a tablespoon of minced meat into the pigskin jelly, repeatedly squeeze into meatballs in the tiger's mouth and put them into a warm water pot.
6. The water won't boil until the meatballs float slowly.
7. Take out the cooked meatballs and soak them in ice water for cooling.