Lay the sliced meat flat on a plate, or put it in a plastic bag and flatten it into thin pieces, and put it into the freezer for 2 to 3 hours to let it freeze or become semi-frozen. Thawing after freezing will help dehydrate the watered-down meat. Prepare 500g of beef shank, remove the tendons with a knife and cut the shank into large pieces and put it on the board to cut several knives lengthwise and crosswise on the meat, cut it into small pieces Chop it up with a knife, and then hold a rolling pin to knock it large or tap it regularly until you can't catch the meat falling off.

Patterned to two-thirds depth, rowed after the whole piece of meat is still together, put the beef on a large cutting board, with a special square hammer knife two (weighing about 3 kilograms or so), up and down whirling whacking non-stop force to the thighs of the mallet into the meat sauce, this process takes about 40 minutes; a pound of meat with a ratio of one or two ice to add ice, so that the beef hit a good fast cooling.

Then grab the paste with your hands and squeeze it into balls in a tight fist. Hollow them into a basin of warm water with a spoon and they are ready for the pot. Add it to the boiling beef and beef bone broth until the beef balls float to the surface of the broth. Perhaps because of living in Guangdong, has always been a favorite Teochew beef meatballs, before moving will go to Hunter Village, where the Teochew people are more, to eat there hand-beaten beef meatballs, beef meatballs! The bite is chewy and flavorful. Sweet increase the freshness of beef, and let the beef meatballs filled with full of gravy like feeling, but the absolute ester beef meatballs to eat, you can also cook some vegetables and lotus root slices, a meal of Teochew beef meatballs can be eaten out of the "fragrant lotus fall powder, sparse blowing green" mood, but some unexpected.

You can use your own chopsticks to stir and beat, you can also use a cooking machine, but it must be fine) water should be added in stages, so that the water is eaten by the meat and then add water. Then add sugar, chicken essence, baking powder, and then beat well, then add pepper and beat well. Finally add 20 grams of cooking oil. Beat well. Add salt and cornstarch, mix well and put the diced meat into the sauce beater. If you have a large amount, you can process it in batches and puree it. You can also let the blender puree for a while, stop and mix with chopsticks before continuing to puree.