How to make Dehong Dai beef balls?

Choose the best beef, cut it into minced meat with a knife, and add seasonings, such as salt, monosodium glutamate, tsaoko powder, pepper, garlic, etc. , and add according to personal taste. Then hit it with a rolling pin to make it sticky. Then knead it into a ball with your hands, like glutinous rice balls. Put it into a porcelain pot or a small iron pot, add water to the pot, put the pot containing jiaozi into a pot with water, and simmer for about 20 minutes, and the delicious beef jiaozi will be ready. At first, it was done in the traditional way. The traditional practice is to select beef, remove tendons, beat it into paste with iron bars, knead it into balls by hand, scald it in hot water until it is half cooked, then put it into another prepared soup and cook it with seasoning. This method is rarely used now, because it is too labor-intensive and difficult to process in large quantities, so the meatballs we eat now are basically ground by machines, and with small powder, they taste the same as the old ones, but not the same.