At the end of the Qing Dynasty and the beginning of the Republic of China, there were many people carrying small burdens and walking the streets and alleys in the Chaozhou capital city, selling beef ball soup.
The clever Hakka people saw that beef balls were very distinctive and transplanted them. However, it is not simply copied from the beef balls, but to learn from its advantages and improve its shortcomings. Because the beef balls made by the Hakka people are more skilled and more elaborate than the traditional methods, the beef balls made are more crisp and crisp, with a strong beef flavor, which is particularly delicious.
The Hakka people use fresh beef leg wrapped meat as raw materials, remove the tendons and cut into pieces, put them on the cutting board, and use two special hammer knives (traditional beating beef balls, using the back of the kitchen knife, so that the effect is poor, and the strength is not enough, affecting the quality of the pulp. Instead, use two special iron rods, square or triangular in shape, weighing about 3 kg), forcefully turn the beef leg meat mallet into a meat pulp, add a small amount of corn starch, fine salt, and fine fish sauce, continue to mallet for another 15 minutes, then use a large bowl (large basin) to fill, add square fish minced, grains and MONOSG, mix well, stir hard with your hands, until the meat pulp sticks to the hand, then twist the meat pulp with your hands, hold your fist to control the squeeze of the balls from the thumb and index finger into a ring, use a spoon to take it down and put it into a warm water basin, and then cook the balls for about 8 minutes with a low flame, and then scoop up the beef balls.
At the same time, after a long period of exploration, the Hakka people exerted their wisdom and wisdom, and added an appropriate amount of beef tendons to the production, producing beef tendon balls with a different taste from beef balls, beef balls with tender meat and tender taste; beef tendon balls are more chewy and have a taste because of the addition of tender tendons.
When eating, cook in the original soup (there are also beef and beef bone soups) under the pot until the first boil, sprinkle with appropriate amount of MSG, sesame oil, pepper and celery grains. There are also many people dipped in chili sauce to eat, but it is still dipped in local specialties of shacha sauce is the most authentic. Now some people will eat it grilled, cut the beef balls in half during the barbecue, spread the sauce and honey and cook it.