2. The traditional method of making beef ham is to choose fresh beef legs wrapped in meat as seasoning, remove tendons and cut them into pieces, then put them on the big case board. With two special square hammer knives (weighing about 3kg), beef ham is continuously hammered into paste, and a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate are added, and hammered for 65,438+05min, then put them in a big bowl and add chopped square fish and white meat.

It is said that the best beef balls can jump when thrown on the ground. In the past, beef balls were all made by hand, so this kind of performance may be held. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of pill machine in the early 1980s, the traditional way of making pills by hand became scarce.

With the increasing demand of foreigners and old Shantou people who come to Shantou to taste hand-made beef balls that can still bounce high on the ground, delicious hand-made beef balls reappear in the rivers and lakes.

5. When eating, cook the original soup and beef balls to the initial boiling point (don't boil the water too much when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. Many people eat beef balls dipped in Chili sauce, but the local specialty sand tea sauce is the most authentic.

6. Beef balls can also be baked. When barbecuing, beef balls are cut in half, coated with sauce and honey, and cooked before eating.

7. With the development of the transportation industry, especially the rise of the express delivery industry, beef balls have ushered in new development opportunities. The vacuum-packed fresh-keeping bag can keep beef balls fresh for 7 days. Products are exported to Southeast Asia and other Chinese-concentrated areas.