How to make radish beef meatball soup delicious?

Beef radish meatball soup winter melon beef meatball soup

Chaozhou is famous for its snacks. From Hakka cuisine. In the early days, most of the hawkers selling beef balls were Hakkas, who carried small bags and peddled along the street in Shantou city. Especially at night, from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small light hanging from the bow, which are specially designed for Hakka cargo ships that stop there to sell supper and make beef ball soup. In the 1940s, there were many food stalls in Xinxing Street, and Luo's beef balls were famous for their unique flavor. Later, there were beef balls in Xiangshan, beef balls in Maruta and beef balls in Zhenbang Street, all of which were operated by food stalls. Since the reform and opening up, beef balls have become a famous dish in Chaoshan, especially Long Mei Zhai beef balls, which are excellent in materials and authentic in taste. Beef balls are made of fresh beef legs wrapped in meat, cut into pieces after tendon removal, placed on a big board, and hammered beef and ham into slurry with two special square hammers (weighing about 3 kg). Add a small amount of snow powder, refined salt, first-class fish sauce and monosodium glutamate, and hammer for 15 minutes. Then, put it in a big bowl and add chopped square fish, white meat and monosodium glutamate. When eating, use the original soup and beef balls to cook in a pot, add appropriate amount of monosodium glutamate sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.