Lean meatballs to make a chewy feeling is successful, to do this step, we have to pay attention to from the production of puree, not lazy. ① Fresh meat refrigerated. Fresh meat after cleaning, add a little salt into the refrigerator overnight, the next day in the production, the meat is more elastic. The role of salt: add salt, is to increase the viscosity, lean meatballs to better shape. ② Pat the lean meat. Take out the meat after refrigeration and first use the back of a knife to gently pat the meat pieces apart. After that, use a rolling pin or a meat hammer to pat the meat into a puree, keeping a balanced force during the patting process. ③ Stir clockwise. After the meat is patted into puree, make sure to stir clockwise so that the meat will be bonded together. ④ A scratch and a fall. This step is a crucial step, the meat stirred to the more sticky, while the meat puree does not fall apart, a grab a fall, more than a few times.