Select fresh beef thigh meat, cut into chunks along the meat grain, placed on the cutting board, handheld double iron bar or other hard objects, like a hammer, and meat grain in the same direction to take turns pounding, has been playing into the meat paste, beef thigh meat pounded into a soft and soft meat sauce, and then put into the right amount of refined salt, starch, monosodium glutamate, and other seasonings. Less is, but also to a catty meat with one or two ice ratio to add ice, so that the beaten beef quickly cooled down. Then grab the meat paste with your hands and squeeze it into balls with a clenched fist. Hollow them into a basin of warm water with a spoon, and they are ready for the pot. Add to the boiling beef and beef bone broth until the beef balls float to the surface.

Or simpler: 500 grams of fresh beef, 40 grams of refined salt, 4 grams of flavored powder, 100 grams of water, 30 grams of flour. Fresh beef sliced thinly, with a round small mallet whacked, with water, fine salt, diamond powder, mix well, beaten into beef glue, with the hands of beef glue rubbed into the shape of a pill, put into the pot, add water, with the fire soaked with water clear to the pill floated out of the water shall prevail to take up. This practice should be noted that the beef must be fresh, otherwise there is no gelatinous, whacking is not rotten and easy to water, made of beef balls will not be smooth.