1, materials: 500 grams of beef, 20 grams of starch, 30 grams of green onions, 3 grams of salt, 3 grams of monosodium glutamate, 2 grams of sugar, 1 gram of pepper, 5 grams of lard (refined).

2, the water, salt, monosodium glutamate, sugar, wet starch into the basin, seasoning.

3, put the de-tendonized beef on the cutting board, with iron and copper pair chopped into fine mud, and then chopped with a knife for about 5 minutes.

4, chopped beef puree into the flavor pot mix until gelatin, squeeze into balls, each weighing about 15 grams.

5: Dip the balls into a bowl of cold water.

6, the beef meatballs into a pot of boiling water, roll (blanch) with a small fire, the water should be kept slightly boiling, the fire should not be too strong.

7, 12 minutes to pick up into the cold water for 1 minute, and then into the boiling water for about 5 minutes until cooked pick up, put into the soup nest, add green onion balls, sprinkle pepper, drizzle with lard.

8, with medium heat, hot frying pan, put the soup 1500 ml, pouring to a slight boil, skimming the soup surface froth, gently poured into the nest will be completed.