Materials

400 grams of beef shank meat, 100 grams of shrimp paste, 5 eggs, 1 onion Seasoning salt, pepper, MSG, moderate amount of beef broth

Practice

1, wash the beef, cut into pieces, onion peeled, and the beef into the together with a knife to mince, add a little fine salt, pepper, MSG, egg liquid mix well, add water and into puree.

2, shrimp paste with a little salt, monosodium glutamate and egg mixture into the pan on the steamer to steam, cooked, remove and cut into small dices. Use the puree to wrap the small dices to make balls.

3, the pot of water to boil, under the balls, to be cooked and floated, fish out and put in cold water to wash off the foam drained.

4, the pot of oil boiled to fifty percent hot, the beef meatballs under the pot simmering a little, into the beef broth, monosodium glutamate, refined salt, adjust the taste, burn roll, change the slight fire can be slightly cooked.

Tips

Beef puree must be according to the proportion of "fat three lean seven" to mix, meat should be chopped fine to be slippery mouth teeth.

The puree must be stirred in the same direction and with great force in order to transform the protein into a gelatinized state, which absorbs a lot of water, so that the meatballs can be fluffy and tender. Otherwise, the meatballs will overflow with water instead, resulting in thin, unformed meatballs.