Selected high-quality beef is cut into pieces, with connective tissues removed. The beef is then placed on a large chopping board and repeatedly pounded with two 3-kilogram square iron hammers until it turns into a paste. Appropriate seasonings and a small amount of starch are added, followed by further pounding to mix evenly. The mixture is manually squeezed into meatball shapes, placed in warm water for shaping, and then simmered over low heat for 8-10 minutes. The finished beef meatballs are tender and springy, allowing you to savor the original rich flavor of beef in every bite, and their exceptional elasticity makes them irresistible.