How to make authentic Chaoshan Beef Balls?

How to make authentic Chaoshan beef meatballs is as follows.

Selection, preparation. The quality of beef is the key to the production of beef meatballs, the hind leg of the adult bull is preferred, generally should be selected color oil black shiny and fresh and soft fresh beef as raw materials; ingredients for salt (or fish sauce), monosodium glutamate, a little baking soda, a little starch, garlic oil, plaice dry powder, if the production of beef meatballs must be prepared for the tender tendon of the cow and the oil ding.

Pick tendon, batter. Beef excess oil and tendons will be removed with a knife, cut into squares; the traditional method is to lay the fresh meat on a large cutting board, and then use two special square iron bars, left and right to take turns patting until the meat is beaten into a slurry, usually this process takes about ten minutes.

Mixing pulp, under the material. Pulp to a certain extent after adding an appropriate amount of salt, then the meat paste will immediately become viscous, and then beat a few times can be adjusted to the pulp, add a little starch and ice water and stir thoroughly so that the meat paste into a thin consistency, the next can be adjusted according to the taste of the individual into the appropriate seasoning. If you are making beef meatballs beef tenderloin and diced oil is also at this point in the mix.

Squeeze the balls and cook them. Meat paste after the completion of the preparation of warm water (preferably bone broth), one hand grasping pulp with one hand holding a spoon, clenched fist squeezed into a round raw beef meatballs. Pills can be squeezed on the pot after cooking, cooking pills of the fire on the quality of beef meatballs have a considerable impact on the fire, must first use the martial arts fire to cook the water hot, when the water temperature reaches 90 degrees left, turn to the fire, slowly cook the pills through, and if it is not ready to eat, the general water can not be opened, and so to be consumed when the boil again.