1, traditional preparation method

The traditional way is to buy fresh beef leg wrapped in meat, cut it into small pieces after removing the tendons, and then hammer the beef into beef paste with two special square hammer knives, weighing about 3 kilograms, then add a proper amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, hammer it for 15-20 minutes, then put it into a big pot, and then add minced square fish, white meat and monosodium glutamate. Until the pulp sticks to your hands, then grab the pulp with your hands, squeeze the pulp out of the tiger's mouth with a clenched fist to form meatballs, take out the meatballs with a spoon, put them in a warm water basin, cook the meatballs with slow fire for about 8 minutes, and take them out to become beef meatballs.

2. Homemade beef balls

Homemade beef balls at home are more recommended in this way:

500g of fresh beef, 40g of refined salt, 4g of flavored powder, 0g of clear water100g, and 30g of water caltrop. Cut the beef into thin slices, then beat the meat mallet into pulp with a small round iron mallet, then mix well with clear water, refined salt and water caltrop, and then beat the beef into beef pulp. Only then can the fresh beef be gummed, and the gummed beef balls are elastic, so when selecting beef.