Ingredients

1000 grams of beef

50 grams of starch

10 grams of MSG

10 grams of salt

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30 grams of oil

10 grams of sugar

10 grams of pepper

1 old ginger

Method/steps

1

Chop the beef finely, removing the white fascia while chopping, until it reaches the state of pureed meat

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2

Mash a small piece of old ginger, add water to squeeze out the ginger juice and set aside

3

Put the minced meat into a bowl , add white pepper, salt and five-spice powder (optional) according to taste, stir well, use two spoons of starch and ginger juice, and appropriate amount of cold water to mix into water starch juice (if you like, you can add another spoonful of light soy sauce, but be careful to reduce the amount salt), gradually add to the meat filling. I used a spoon and stirred for about 10 minutes after each spoonful added, until the beef fiber completely absorbed the water. Take a pair of chopsticks and stir the meat filling in one direction for 15 minutes, then beat it with your hands until the meat filling becomes gluey and firm. until. The way I judge is to hold half of the whole piece of meat. The meat does not stick to the bowl and can be grasped as a whole.

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4

Put the beaten meat filling into a bowl, wrap it tightly with plastic wrap on the surface of the meat filling, and put it in the refrigerator for 3-4 hours or overnight to make the glue more sticky

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5

Take out the meat filling, use the tiger's mouth to squeeze out meatballs of the same size, and immediately immerse them in ice water for about 10 minutes. At this time, boil the water. After boiling, turn to low heat and pour half a bowl of cold water into the pot. The purpose of this step is to keep the water in the pot at a certain temperature without boiling, so as not to affect the formation of the meatballs

6

Put the meatballs in, gently push the bottom of the pot with the back of a spoon to prevent them from sticking to the bottom, and skim off the floating residue while cooking. When all the meatballs are floating on the water, pick them up and confirm they are cooked, then add a little sesame oil and white pepper to the pot. Add seaweed and appropriate salt to the bottom of the bowl, put the meatballs and soup into the bowl, sprinkle with coriander and start eating

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Notes

1. When eating, put the original soup and beef balls into the pot and cook until it begins to boil (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth).

2. Add appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with sand tea sauce or chili sauce.

3. Many people dip their beef balls in chili sauce, but the most authentic way is to dip them in the local specialty Shacha sauce.

4. Beef balls can also be eaten grilled. When grilling, cut the beef balls in half, smear with sauce and honey and roast until cooked, then chew.