Beef balls

material

300g beef, 70g fat pork, 20g white powder, 20g horseshoe powder, 30g water 100g chopped green onion, 30g coriander, 0/2g salt 10g chicken powder, 0/5g sugar 15g sesame oil 15.

working methods

1. Beef and fat pork are respectively ground into paste for later use.

2. Mix the white powder, horseshoe powder, water and seasoning A into slurry for later use.

3. Beat the beef puree of method 1 into a viscous state, add the 1/2 powder slurry of method 2 and continue to stir until the water is completely absorbed, then add the remaining powder slurry and continue to stir until it is viscous, add the pork puree of method 1 and sesame oil of chopped parsley, chopped green onion and seasoning B, stir evenly, and then put it in the refrigerator for about 2 hours until the water is completely absorbed.

4. Boil the water in the pot, take out the beef paste of the third method, knead it into a ball by hand, put it in water, and cook until the beef balls completely float on the water.