1, traditional method

The traditional way is to buy fresh beef legs wrapped in meat, remove tendons and cut them into small pieces, then hammer the beef into beef paste with two special square hammer knives, weighing about 3 kilograms, add a proper amount of snow powder, refined salt, refined fish sauce and monosodium glutamate, then hammer it for 15-20 minutes, then put it into a large pot, and then add chopped square fish, white meat and monosodium glutamate. Then grab the meat stuffing with your hands, squeeze the meat stuffing out of the tiger's mouth with your clenched fists to form meatballs, take out the meatballs with a spoon, put them in a warm water basin, cook them with slow fire for about 8 minutes, and take them out to become beef meatballs.

2. homemade beef balls

Home-made beef balls are more recommended:

500 grams of fresh beef, 40 grams of refined salt, 4 grams of seasoning powder, water 100 grams, and 30 grams of water chestnut. Slice the beef into thin slices, then beat the meat mallet into slurry with a small round iron mallet, then mix well with clear water, refined salt and water chestnut, and then beat the beef into beef slurry. Only in this way can fresh beef be coated with glue, and the coated beef balls are elastic. Therefore, when selecting beef,