2. Wash the beef first, remove the fascia and chop it into mud with a knife; Cut the cake into grains of rice; Soak Tricholoma matsutake in water, wash it, remove the pedicle and cut it into dices; Chop the shrimp for later use.
3. Take a porcelain basin, add minced beef, diced steamed cakes, diced pine mushrooms and dried seaweed, beat two eggs (100g), then add 25g of wet starch, 50g of flour, 0/.5g of salt and 0/0g of soy sauce, and stir evenly to make four balls.
4. Heat the frying pan and add soybean oil. When it is 80% hot, add beef balls. When it is 20% golden brown, take it out of the pan, buckle it with a bowl, and pour out the fried oil.
5. Put 100 ml beef soup in a beef bowl, add 10 g soy sauce, and steam in a steamer for 1 hour.
6. Heat the wok, add a little soybean oil and refined salt, cook the cabbage, put it at the bottom of the dish, then put the meat on the owner of the dish, pour the original soup into the casserole, add 25 grams of monosodium glutamate and wet starch after boiling, hook it into a thick juice, pour it on the meat, then pour sesame oil and sprinkle with Chili noodles, and serve.