Main ingredients

Beef ?

Accessories

Salt : Moderate

Ginger and garlic : Moderate

Specific Steps

Step 1

Prepare all the ingredients, first of all, will be the beef into a 4 mm cube (particles), likewise the pork fat is cut into 4 mm particles, fat cut grain, and then use the back of the knife in accordance with the method of chopping the patty a couple of times, to make the fat viscous, cooking fat and oil, and also to make it easy to cook, and then to cook it. The purpose is to make the fat viscous, cooking fat and easy to dissolve.

Second step

Cut the beef and pork fat grains mixed at a ratio of 4:1, add a proper amount of wine, twisted in one direction, and then add salt, white pepper, a little chicken twisted, and then gently rolled into a ball in the palm of your hand.

Step 3

In a casserole dish, add cold water or stock (if you use stock, you don't need to add chicken essence to the meat, and you don't need to add pork slices to the soup), put on the heat, add the pocket mushrooms and pork slices and turn on high heat to medium-low heat and cook for 5 minutes, then turn on low heat and add salt.

Step 4

Low heat! Keeping the soup in the casserole dish from boiling, divide the whole beef ball into 3 parts and roll them into 5.5cm diameter balls with the left and right palm of your hand respectively (they will easily fall apart if you make them small) and gently lower them into the casserole dish.

Step 5

After all the beef has been placed, see that the beef balls have browned and set, skim off the froth, cover with a large vegetable leaf, turn on the heat to medium to keep the pot slightly open, cover the casserole with a lid and cook for 5 minutes. Uncover the pot, remove the leaf, add a chopped tomato and cook for another 2 minutes, turn off the heat.