Beef tenderloin

500g

Accessories

Oil

Appropriate amount

Salt

An appropriate amount

Ginger

An appropriate amount

Cooking wine

1 spoon

Starch

Appropriate amount

Eggs

1 piece

Panthoxylum bungeanum

Appropriate amount

Steps

1. Remove the fascia from the beef tenderloin slices and cut into long strips.

2. Use a knife to finely chop the beef into minced meat. During the chopping process, you can add a little water while chopping.

3. Put the chopped beef mince into a small basin, knock in an egg white, and stir well.

4. Pour in the cooking wine to remove the fishy smell.

5. Add a little salt and starch, stir well, and let it sit for half an hour.

6. Put water in the pot, turn on low heat, and when the water bubbles, use a small spoon to form beef mince into meatballs, and gently lower them into the pot.

7. Make all the ground beef into meatballs and bring to a boil over high heat.

8. Take the cooked beef balls into a spare basin of water and set aside.

9. Take another pot, pour in a little cooking oil, when the oil is hot, add ginger slices and Sichuan peppercorns and sauté until fragrant.

10. Add an appropriate amount of water. After the water boils, pour in the beef balls and bring to a boil over high heat. Remove the foam.

11. Sprinkle appropriate amount of refined salt and bring to a boil over high heat.

12. Add appropriate amount of pepper and serve.