Ingredients: 500g lean beef.

Accessories: salt 10g, black pepper 10g, cold water 200g, cassava starch 10g, garlic 1g and vegetable oil.

Steps:

1, the materials are ready: lean beef, cassava starch, salt, black pepper, cold water and garlic;

2. Chop garlic;

3. Deep-fried crispy and slightly yellow;

4, filter out the oil, only use garlic crisp; This is the amount of 2 garlic, and only 1 garlic is actually used;

5. De-fasciated beef, cut into pieces and put into a meat grinder;

6. Add salt and a little cold water after making the meat stuffing;

7. Stir well and pour in cassava starch and black pepper;

8. Stir well again, and add a proper amount of cold water; Crispy garlic is put into the meat stuffing;

9. Make a more delicate beef sauce;

10, minced meat is elastic, and it is not easy to fall off with chopsticks, which has obvious sticky feeling;

1 1, boil a pot of water, keep it slightly boiling, hold a handful of minced meat in your hand, and squeeze meatballs out of the tiger's mouth. The size can be as you like;

12, dip another spoonful in cold water, dig out meatballs from the tiger's mouth and put them in the pot; After all the meatballs are put into the pot, turn to low heat;

13, all the meatballs changed color and kept slightly boiling for 5 minutes;

14, fished out cold water, if ice water is used, the effect is better; Chaoshan beef balls are ready. You can cook and stew.