Cut the beef into small pieces and beat the beef stuffing with a shredder
Add all the seasonings to the beef stuffing, stir it with diced or egg beater in one direction until the beef is strong.
The cauldron is boiled to 70-75 degrees, the water must not boil, and the water is boiled with a little onion ginger.
Pick up the meatballs, one by one, the color of the beef balls will be gently pushed with a spoon, the water must not be opened, and it will remain 70-75 degrees.
After the fish is cooled, it is frozen and boiled.