Accessories: starch (fava beans) 10 grams

Seasoning: salt 4 grams of monosodium glutamate (MSG) 3 grams of pepper 1 gram of alkali 1 gram of ginger 5 grams of green onion 5 grams of lard (refined) 5 grams

Making process

1. the beef sinews cut into several pieces on the chopping board, whacked into a fine puree, and then finely chopped with a knife for about 5 minutes into a basin;

2. beef puree with refined salt, MSG, dry starch, ginger, pure lye and water 125 ml. Basin;

2. beef puree with refined salt, monosodium glutamate, dry starch, ginger, soda ash and water 125 ml, mix tart until gelatinous, squeezed into balls, each ball weighs about 15 grams, immersed in a basin of cold water, fish up;

3. pot of boiling water, put the beef balls into the rolling blanch on a low flame for about 15 minutes until the beef balls float out of the water will be cooked, fish up, put the soup nest;

4. medium heat frying pan, put the beef balls into a small fire, and the beef balls will be cooked;

5. beef balls will be cut into several pieces on the cutting board, and then finely chopped with a knife for about 5 minutes, put into a pot;

7. >4. medium heat frying pan, under the broth 250 ml, refined salt, boil until slightly boiled, skim the surface of the soup froth, add lard, monosodium glutamate, scallions, pour into the soup nest, sprinkle pepper will be completed.

Craft Tips

Squeeze the balls into the cold water basin, about 15 minutes in cold weather, about 5 minutes in hot weather.