Eggs have higher requirements for meat stuffing. Eggs add viscosity and fresh taste, so does starch. Then I think beef should also choose good beef, such as free-range cattle and regular exercise cattle, so that the meat quality is tight and elastic.
The most important problem of beef balls falling apart in the pot is the workmanship. Generally, well-made beef balls are difficult to cook or fry or stew after being put into the pot until they are scattered. Stir in one direction until it is thick, and then add other seasonings, such as onion, ginger, salt, etc. Needless to say, the beef balls made by stirring are elastic and do not come loose. Meatballs need eggs and starch, and meatballs with pure meat won't stick. In addition, eggs and starch can increase viscosity and fresh taste.
A perfect beef ball is to beat the beef into a paste, add a proper amount of fish sauce and beat it in one direction. Finally, mix in raw flour, squeeze into dough and cook with warm water and slow fire. This kind of ball not only won't come loose, but also needs eggs and starch. Meatballs made of pure meat don't stick to water, don't disperse easily, and are more elastic than adding egg white (if you don't use other high-viscosity powder, how much to put depends on how good the materials you buy, add them bit by bit, stir the rhyme, pat the meat with a utensil a few times, and try to be elastic and sticky). The main points are as follows: 1 too few beef ingredients; 2 beef has not been finely chopped into jelly; It has not been cooked with warm water.