The traditional production method is to take fresh beef legs wrapped in meat as materials, remove tendons and cut into pieces, put them on a big case board, and hammer beef and ham into a meat paste with two special square hammer knives (weighing about 3 kilograms), add a small amount of snow powder, refined salt, fish sauce and monosodium glutamate, continue hammering for/kloc-0.5 minutes, then put them into a big bowl, and add chopped square fish, white meat and monosodium glutamate.
It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of pill machine in the early 1980s, the traditional methods of making pills by hand became less and less.
With the increasing demand of foreigners and old Shantou people who come to Shantou to taste the hand-made beef balls that can still hit high when falling on the ground, this makes the delicious hand-made beef balls reappear in the rivers and lakes.
When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. Many people eat beef balls dipped in Chili sauce, but the local specialty sand tea sauce is the most authentic.
Beef balls can also be baked. When barbecuing, cut the beef balls in half and bake them with sauce and honey.