Ingredients for beef meatballs

400g beef shank, pork back fat puree (pork back fat puree), 50g garlic paste, 1/2 tsp crushed ice, 80g thin sweet potato Flour (sweet potato starch) 50g seasoning salt 10g fish sauce 5g caster sugar 20g white pepper a little sesame oil 1 tsp

How to make beef meatballs

Step 1< /p>

Wash the beef, drain it on kitchen paper, cut it into small pieces and freeze until slightly hard. Cut the pork back oil into puree and put it into a blender. Add salt and fish sauce and half of the crushed ice. Stir for two minutes to make ice mince.

Step 2

Add garlic paste, other seasonings (do not add sweet potato powder and sesame oil) and the remaining crushed ice and stir for one minute

Step 3

The minced meat has become a ball and has gluten (I used Xiaomei to stir it). If you feel that the meat sauce is not glutened, you can transfer it to a chef's machine and use the K paddle (or stir it by hand in a basin) at medium-high speed and beat it again. Cook until the meat sauce becomes chewy (but be sure to keep the minced meat cold and cold)

Step 4

Add fine sweet potato powder and mix well

Step 5

Finally add sesame oil and mix it

Step 6

Wrap in plastic wrap and refrigerate for one hour

Step 7

Boil a pot of hot water at 80 degrees and turn off the heat! (It’s almost steaming and small bubbles are starting to appear on the edge of the pot) Add the meatballs

Step 8

Use the tiger’s mouth to squeeze the meatballs and put them into the pot

Steps 9

Keep the water temperature at 70 to 80 degrees over low heat and cook for 8 minutes until the meatballs float and take them out

Step 10

If you want to eat immediately, turn up the heat and cook Boil the water in the pot and add the meatballs again and cook until it boils again

Step 11

After the meatballs are cold, they can be sealed and frozen for storage. This will make the meatballs more elastic and better. eat