1. Remove the fascia from the beef, soak it in blood, put it into a beating machine and beat for 18 minutes.

2. Add 200 grams of salt, 150 grams of MSG, 100 grams of sugar, 100 grams of starch, 1000 grams of broth, 20 grams of pepper, 50 grams of old wine, and 60 grams of gluten enhancer. Mix well in a homogenizer on low speed to make a beef mash.

3. Crush the fat and add xianggu, green onion, garlic, special fragrant powder for beef balls, sesame oil, stock and coagulant to make a 2 cm spherical beef ball filling. Place in the refrigerator to freeze hard.

4. Use the peeing beef ball former to scoop up a ball of beef paste, put a piece of filling in the middle, press it with a little force, and the authentic peeing beef balls will be made.

5. After cooking, add some coriander, light soy sauce and chicken essence to the soup.