1, recipe. Beef tenderloin 300g, salt 5g, fish sauce 5g, sugar 10g, non-aluminum baking powder 2.5g, white pepper 1g, tapioca flour 3g, 90g of ice water, cooking oil 10g.

2, beef cut into small pieces to play delicate, can not see the particles, up to some meat tendon white silk.

3, add salt, fish sauce and a little ice water with a chef's machine or electric whisk mixing stick to beat. Add the remaining ice water in small batches, waiting for the water to be completely consumed by the meat before adding the next.

4. Beat until the ice water is completely eaten in. Use a chef's machine, popping paddle, on third gear.

5. Add sugar, chicken extract, baking powder, tapioca, pepper and cooking oil and beat together.

6, three gears, 15 to 20 minutes, beat until the meat color is pink, a little elastic can be.

7. Refrigerate in a plastic container for 4 hours or overnight to allow the seasonings to fully integrate with the pureed meat.

8: Bring a pot of water to a boil and turn on the lowest heat. Dip a spoon into the cold water, scoop a large spoonful of pureed meat into your left hand, and repeatedly squeeze the meatballs in your tiger's mouth (repeat this several times to let the air out as much as possible, making the meatballs more flexible).

9, squeeze out the meatballs, spoon dipped in cold water to dig out and throw into a pot of warm water.

10, the water has been will open not open the state, the balls will slowly float up. Remember to use a mesh sieve to skim off the foam.

11, cooked meatballs out, into the ice water to soak cooling. Finally fish out the beef meatballs, slightly dry, put into the refrigerator after freezing hard, vacuum can be frozen preservation.