Ingredients: 5 kilograms of beef shank.

Accessories: 150 grams of Chaozhou potato starch, 80 grams of refined salt, 50 grams each of chicken essence and monosodium glutamate, 25 grams pepper, 150 grams each of shrimp skin and gold and silver garlic, and 1,500 grams of crushed ice.

●Preparation method 1. Deep-fry the shrimp skin until crispy, and beat it into powder for later use; 2. Remove the fascia from the beef, cut it into small pieces, grind it once with a meat grinder, then place it on a cutting board and use Pound with a wooden stick to make a puree (Picture 1); 3. Place the beef puree in a basin, add refined salt, monosodium glutamate, chicken essence, pepper, gold and silver garlic, dried shrimps, and Teochew potato starch, and stir with your hands until it becomes gelatinous (Picture) 2), and it can be elastic to the touch with your hands (Picture 3); 4. Squeeze the minced beef into balls weighing about 15 grams, put them into a basin of clean water and soak them for 15 minutes (Picture 4); 5. Place on the pot Turn on the heat, pour in beef bone soup, add the soaked beef balls, soak them in 75℃ soup until cooked, take them out and put them into a basin of cold water with crushed ice to cool (Picture 5), take them out and drain them.

Preparation of golden and silver garlic: Put the garlic into a pan and fry until crispy to become "golden garlic"; silver garlic is raw garlic.

●Technical key 1. To make Chaozhou beef balls, you must choose beef hind leg meat, where the meat has the best elasticity. The fresher the beef, the better. It is best to make it within 2 hours after the cow is slaughtered. At this time, the beef temperature is generally around 10°C and the stickiness is the strongest. If the meat is left for a long time, its elasticity will weaken, affecting the crispness and taste of the meatballs. 2. When stirring the puree, control the time and speed. The temperature of the beef puree should not exceed 15°C. Stir until the beef puree is smooth, non-sticky and elastic. 3. Before heating the beef balls, soak them in cold water to enhance their smoothness; after cooking, put them into ice water to quickly shrink them to enhance their elasticity.

●Point of failure 1. When choosing beef, choose dry fresh beef. Do not add water to the meat, otherwise the meat will be loose and it will be difficult to make elastic beef balls. 2. The time from slaughtering the cow to making beef balls should not exceed 4 hours, otherwise the meatballs will lose their elasticity, causing the production to fail.

Features: Crispy texture and rich beef flavor. Processed beef meatballs can be used in a variety of dishes.