Select fresh beef ham, cut it into large pieces along the meat grain, put it on the chopping board, and beat it in turn along the direction of the meat grain with double iron bars or other hard objects, such as a hammer, until it becomes pulp. After the beef and ham are beaten into a soft meat sauce, add some seasonings such as refined salt, edible starch and monosodium glutamate. Inevitably, it is necessary to add ice cubes according to the ratio of one kilogram of meat to one or two ice cubes to quickly cool the beef. Then grab the pulp with your hands and squeeze it into pills with your fists. Dig it into a warm water basin with a spoon and you can cook. Add it to the cooked beef and beef bone soup until the beef balls float from the soup.

Or simply: 500 grams of fresh beef, 40 grams of refined salt, 4 grams of seasoning powder, water 100 grams, and 30 grams of flour. Slice fresh beef, mash it with a small round hammer, mix it with clear water, refined salt and water chestnut, beat it into beef glue, rub the beef glue into pills by hand, put it in a pot, add clear water, soak it with slow fire until it is clear, and take it subject to the water coming out of the pills. It should be noted that beef must be fresh, otherwise there will be no gum, and it will be easy to come out without rotting, and the beef balls made will not be smooth.