For people who like to eat hot pot, the food of pissed beef balls is not unfamiliar. It is a very common food in hot pot and a very popular food. The taste is flexible and very fresh, so it is so popular. Many people have wondered where Pissed Beef Balls came from and who invented them. So let’s explain in detail the origin of Pissed Beef Balls?
Pissed Beef Balls have a long history. The traditional delicacy originated in Tai Feng International, an ancient town in the south of the Yangtze River during the Shunzhi period of the Qing Dynasty. It was carefully developed by the Wang family through unique processing techniques and secret recipes. Later, it was transferred to Hong Kong due to the development of the descendants of the Wang family, and gradually became a Hong Kong specialty. snack. It has been widely circulated for nearly two hundred years and is popular in Hong Kong, Macao, Taiwan and Southeast Asia, causing chaos for thousands of customers. During the Opium War, Cantonese-style beef balls were widely spread overseas. The scene in "The God of Cookery" where Xing Ye used beef balls as a table tennis ball even described its characteristics. Even the American Victoria's Secret Goddess even named this special delicacy "tribute ball".
Method:
Use two sticks to crush the tendons of the beef and mutton with extraordinary force, hitting them approximately 26,800 times. Then remove the shells and intestines from the mantis shrimps. Put in a juicer and make a paste. Then put it into the pot, add salt, chicken essence, bone broth, white pepper, aged wine, and sugar for freshness. Boil the shrimp paste until it is half-cooked, then pour it out on an iron plate to cool, and then put it in the refrigerator to freeze. After the beef and mutton are cooked, use a spoon to scoop out a piece the size of a lychee. Cut the recently refrigerated shrimp paste into small cubes, with the best size being no more than 1.5cm*1.5cm. Carefully stuff the beef balls into the grid. Then cook a pot of bone soup, add the beef balls and cook them thoroughly. After it’s out of the pot, add bridge rice noodles or fresh noodles. It’s okay if you don’t use it. You can just have porridge and beef balls. A bowl of juicy Pesto Beef Balls with great flavor has been born since then! (Recipe in the God of Cookery)
Piss Beef Balls
Note: The reason why they are so juicy is the same as Xiao Long Soup The same principle applies to buns. The stuffing inside has been frozen. After the beef balls are cooked, they may become soup-like. If you bite too hard, the juice will spurt out. This is called juice explosion!
Method 2:
1. Buy the pork skin and blanch it in boiling water to tighten it, remove the waste, add water again, add onions, ginger, rice wine, and salt and cook for 2 hours (pressure cooker for thirty minutes) until the pork skin is cooked. The wooden chopsticks will break when picked up, pour out the juice and freeze it
2. It will become frozen, frozen slices
3. Beef fillet slices
4. Stir together with green onion, ginger, rice wine, salt, eggs, and five-spice powder. If it doesn’t stir, add a little water slowly and slowly
5. Make it into a uniform mud
6. The added water is also digested and absorbed by the meat
7. Pour out the minced pork, fresh shrimps and pig skin jelly and mix them together
8. Scoop a spoonful Put the beef and mutton mince in the palm of your hand, and make a dent with the spoon
9. Add the fresh shrimps and pork skin jelly
10. Gradually use the spoon to lift the minced beef on both sides. If it really doesn't hold up, add a little beef mince.
11. Boil water, knead the meatballs and put them into the pot. Cook until all the meatballs lose color and float lightly. Add salt seasoning to the soup base.
12. You can add some vermicelli. , coriander, spicy oil.
13. Take advantage of the flow of reporting work.