Accessories: Chaozhou potato powder 150g, refined salt 80g, chicken essence and monosodium glutamate 50g each, pepper 25g, shrimp skin, gold and silver garlic 150g, crushed ice 1500g.

● Production method: 1. Stir-fry shrimp skin and grind it into powder for later use; 2. Remove the fascia from the beef, cut it into small pieces, mince it once with a meat grinder, and then put it on the chopping board and beat it into mud with a wooden stick (Figure1); 3. Put the beef sauce into a pot, add salt, monosodium glutamate, chicken essence, pepper, garlic, shrimp skin crisp and Chaozhou potato powder, and stir until it is sticky (Figure 2), and feel elastic with your hands (Figure 3); 4. Squeeze the mashed beef into balls weighing about 15g by hand, and soak them in a clear water basin for 15min (Figure 4); 5. Put the pot on fire, pour in the beef bone soup, soak the soaked beef balls in the soup at 75℃, take them out and put them in a cold water basin with crushed ice for cooling (Figure 5). Take them out and drain them.

The production of gold, silver and garlic will be fried in the oil pan until crisp and become "golden garlic"; Silver garlic is raw garlic.

● Technical key 1. To make Chaozhou beef balls, you should choose beef hind legs, where the meat quality is the best. The fresher the beef, the better, and it is best to take the ingredients within 2 hours after slaughter. At this time, the temperature of beef is generally around 10℃, and the viscosity is the strongest. When the meat is left for a long time, its elasticity will be weakened, which will affect the crispness and taste of meatballs. 2. When mixing mud, control the time and speed. The temperature of beef sauce should not exceed 15℃, and it is best to stir it until it is smooth and not sticky. 3. Before the beef balls are heated, soak them in cold water to enhance their smoothness; After cooking, put it in ice water to shrink and enhance elasticity.

● Fault point 1. Choose dry fresh beef, and don't inject water into the meat, otherwise the meat will scatter and it is difficult to make elastic beef balls. 2. The time from slaughter to making beef balls should not exceed 4 hours, otherwise the meatballs will lose their elasticity, leading to the failure of making.

It is characterized by crisp taste and rich beef flavor. Processed beef balls can be used to make various dishes.