It is said that the good Chaoshan beef meatballs thrown on the ground can be bounced high, but due to the early eighties after the emergence of the ball machine, although the production of beef meatballs low cost, high efficiency, but the good hand-beaten beef meatballs are becoming increasingly rare, with many people want to taste the kind of "fall on the ground to play high" hand-beaten beef meatballs, which makes the delicious hand-beaten beef meatballs again. This delicious hand-beaten beef meatballs reappeared on the table of the public.
The traditional practice of beef meatballs is to use fresh beef shank wrapped meat, remove the tendons and cut into pieces, with a special square hammer knife will be malleting the beef shank meat into a meat sauce, add a little snow powder, refined salt, top quality fish sauce and monosodium glutamate and continue to mallet on the 15 minutes, and then loaded up to add the square of minced fish, white meat particles and monosodium glutamate, and then vigorously tarting with your hands until the sauce stick to your hands and not fall off until the hands then hand grabbed the sauce and squeeze out the sauce tightly through the gap between the forefinger and thumb, and then the hand and the thumb. Then squeeze it out through the gap between the index finger and thumb, and then pull it out with a spoon into a pot of warm water and cook it over moderate heat for eight minutes.
When serving, put the soup and beef meatballs into the pot and cook until the first boil, the water can bubble, remember! The water can not be boiled to a large boil roll, otherwise cooked beef meatballs texture is not smooth enough, boiled with a small amount of monosodium glutamate, sesame oil, pepper and celery grains, with local specialty salsa, an authentic Chaoshan beef meatballs on the ready!