Beef

Shikwasa 500g

Eggs

2

Starch

Moderate

Salt

1 tbsp

Sugar

Half tbsp

Pepper

Half tsp

Pepper

Peppercorn

Moderate

Ginger

5 slices

Methods

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1/10 Beef washed and soaked in water to remove the blood

2/10 Beef was cut into strips and then cut into small pieces

3/10 Cut the beef at the same time, add a small amount of water to the pot on the heat and add the ginger and pepper. Boil the beef and add ginger and pepper to the water, and discard the ginger and pepper

4/10 Cut the beef and put it into a blender to puree it

5/10 Add salt, sugar, pepper, ginger water and eggs to the puree, and blend it clockwise

6/10 Add the cornstarch sauce according to the consistency of the puree

7/10 Continue to blend the meat clockwise until it is firm and elastic. The meat paste is strong and elastic, grab some meat paste with your left hand and form round balls from the tiger's mouth outwards

8/10 Boil water in the pot and turn to the lowest heat

9/10 Scoop off the balls with a spoon and put them into the pot until all the meat paste is done

10/10 After the balls are done turn up the heat and boil, fish out and immerse them in a pot of cool water (the balls are more elastic)

Tips

Make more meat paste, then add more starch sauce. p>

Make some more, put it in the refrigerator and freeze it, you can use it anytime for hot pot or soup

Make some more, put it in the refrigerator and freeze it.