material

150g beef tenderloin, 3 pieces of bean curd skin, 20g onion, 20g carrot, 20g celery, salt, monosodium glutamate, starch and salad oil.

working methods

1. Cut onion, carrot and celery into sections and put them into a pulverizer for pulverization; Roll up the tofu skin, cut it into filaments with a knife and shake it; Beef tenderloin is sized with salt, monosodium glutamate and starch.

2. Put the tenderloin into a grinder and beat it into beef slurry, then add onion, carrot, celery and beef slurry, mix well and beat it evenly, squeeze it into meatballs, flatten it, pat it on the shredded tofu, and make 5 pieces in turn.

3. Add oil to the pot and heat it to 50% heat. Add beef balls, soak in low heat for 2 minutes, remove and drain the oil.