Beef 1000g cassava starch 50g salt 8g white pepper 2g golden garlic, a spoonful of ginger powder 2g chicken juice and a spoonful of mashed beef. Cut the beef into large pieces and put it into a meat grinder. Add 8g salt, 2g white pepper, a spoonful of golden garlic, 2g ginger powder, a spoonful of chicken juice and 150g ice cubes to each catty of beef. Beat the ingredients with beef for one minute, then open the lid and add 50g cassava starch or potato starch melted by ice water, and continue stirring. Repeatedly wring it for three or four times at low temperature, and then stir and beat it in one direction for about ten minutes until it is thick and wiredrawn. When the water temperature in the pot is about 80 degrees, squeeze out the meatballs and put them in. After the meatballs float, cook them on low heat for seven or eight minutes, take them out and soak them in ice water, and then take them out and eat them.

The best beef to choose is yellow beef, because the overall meat quality of yellow beef is tender and tender, and the meat flavor is relatively strong, but in the selected beef, it is necessary to remove the magazines and beef films in the beef, which is convenient to make.

Beef balls are also very easy to make, and it is also a time-consuming job, because it needs to be beaten all the time. It is precisely because of the beating process that beef balls can become more Q-elastic.