Bee Meat Ball Soup 牛肉丸子汤

将冷冻好的牛肉分两次打(每次300g) 分3次搅打，打成没有颗粒状的肉泥。

The frozen beef was beaten twice (300g each time) and beaten three times to form a puree without granules.

加入盐、鱼露、60g葱姜水，混合，再加60g清水，混合.

依次类推，直到肉泥看上去饱含水份就不需要加了(120g水为预估值，视肉泥的状态而定)

Add salt, fish sauce, 60g green onion ginger water, mix, then add 60g water, mix.

By analogy, there is no need to add water until the meat paste looks full of moisture (120g water is an estimated value, depending on the state of the meat paste)

加入糖、鸡精(可不加)、泡打粉、胡椒粉、木薯粉，混合。

Add sugar, chicken essence (optional), baking powder, pepper, tapioca powder, and mix.

加入食用油，混合(此时混合物状态是晶亮粘稠紧实有弹性，如达不到就再30秒/速度4)

Add edible oil and mix (at this time, the mixture is bright, viscous, firm and elastic. If it can't reach it, then 30 seconds/speed 4)

混合物盖保鲜膜入冰箱冷藏4小时以上(隔夜更佳)

Cover the mixture with plastic wrap and put it in the refrigerator for more than 4 hours (overnight is better)

借助勺子，将肉馅用虎口反复挤压收圆，捏成直径约3cm的肉丸，放在刷油的盘中备用

With the help of a spoon, repeatedly squeeze the meat filling into a circle with a tiger's mouth, knead it into meatballs with a diameter of about 3cm, and place them in a greased pan for later use.

主锅加1500g水，烹煮，开盖置入辅助篮，将部分生肉丸子放入辅助篮中(可分次操作)

Add 1500g of water to the main pot, cook, open the lid and put it into the auxiliary basket, put some raw meatballs into the auxiliary basket (can be divided into operations)

以8分钟/80度/速度4烹煮，透过量杯盖孔观察丸子是否都浮起。浮起后即可捞入冰水中，略微浸一下，洗去浮沫，捞起在盘子中自然放凉。重复这个步骤直到完成所有的丸子

Cook for 8 minutes/80 degrees/speed 4 and observe whether the balls are floating through the hole in the measuring cup lid. After floating, you can dredge it in the ice water, soak it slightly to wash off the foam, pick it up and let it cool naturally on a plate. Repeat this step until all the balls are completed

煮开主锅中的水，辅助篮中放入所需数量的丸子、芹菜末、2茶勺盐

Boil the water in the main pot, put the required number of balls, celery, and 2 teaspoons of salt in the auxiliary basket

烹煮，上桌前，放入生菜叶即可。

Cook, just add lettuce leaves before serving.