Chop beef into paste, mix it into jelly, squeeze it into balls, put it in a boiling pot and boil it with low fire, take it out and soak it in cold water 1 min 1 min, then soak it in boiling water for 5 minutes until cooked, put it in a soup nest, add onion balls, pepper powder and lard, heat the wok with medium fire, and add1min.

I. Materials

Ingredients: beef (fat and thin) (500g)

Accessories: starch (broad bean) (20g) Seasoning: chives (30g) salt (3g) monosodium glutamate (3g) sugar (2g) pepper (1g) lard (refined) (5g).

Second, practice.

1. Put clear water, refined salt, monosodium glutamate, white sugar and wet starch into a basin to make seasoning;

2. Put the beef without fascia on the chopping block, chop it into fine mud with a handful of iron and copper, and chop it with a knife for about 5 minutes;

3. Put the minced beef sauce into a seasoning basin, stir until gelatinized, and squeeze into balls, each weighing about15g;

4. Immerse the extruded meatballs in a cold water basin;

5. Put the beef balls in a boiling water pot and bring them to a boil. Water should be kept slightly boiling, and the heat should not be too strong;

6. 12 minutes, take out and soak in cold water 1 minute, and then soak in boiling water for about 5 minutes until cooked. Put it in the soup nest, add onion balls and sprinkle with pepper. Pour lard;

7. Heat the wok over medium heat, add 1500ml soup, pour it until it is slightly boiling, skim off the floating foam on the noodle soup, and gently pour it into the nest.