Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 1 bean curd sheet and 0.5 dried tangerine peel in water in advance until softened.
Watch out
The bean curd sheet and tangerine peel must be fully softened, otherwise the texture will be too hard and affect the final quality.
Mix 90ml water with 2g baking soda evenly, pour into 150g minced beef, and knead thoroughly until the beef fully absorbs the water and becomes soft and plump, then let marinate for half an hour.
Watch out
The baking soda amount must be precise
too much will ruin the taste and cannot be fixed, and it must be thoroughly mixed so every part absorbs water
Cut 50g pure pork lard into strips, dice and chop finely; wash 1 bunch green onion and 1 bunch coriander and chop finely; peel and finely dice 2 water chestnuts; scrape the white pith from 0.5 softened tangerine peel and mince finely.
Watch out
The pork lard must be chopped finely and the tangerine peel pith must be thoroughly scraped, otherwise it will affect the texture and flavor.
Add the chopped pork lard, 8g sugar, 4g salt, a little ground white pepper, 1/8 tsp sesame oil, and 1 tsp chicken powder to the marinated minced beef, mix thoroughly to distribute the lard, then add the chopped green onion, coriander, tangerine peel, and water chestnut, and finally mix in 50g tapioca starch until thick.
Watch out
The pork fat must be thoroughly distributed and mixed, and the tapioca starch amount affects the bounciness and should be adjusted to preference.
Tear the softened bean curd sheet into small pieces (about 1/4 sheet) and place on the plate, divide the beef mixture into six portions, dampen hands, shape into six round balls, and place neatly on the bean curd sheet.
Watch out
Hands must be dampened before shaping the meat balls, otherwise the meat mixture will stick and be hard to form.
When moving hot cookware or opening the lid, the steam is extremely hot; use heat-resistant gloves and beware of burns.
Bring an appropriate amount of water to a boil in a pan, place the steamer rack, put the plate of beef balls into the pan, cover, and steam on medium heat for 15 minutes until the beef balls are fully cooked through.
local_fire_departmentmedium heat, 15 minutesWatch out
Must steam on medium heat rather than high heat, otherwise the baking soda will cause the meat balls to expand too quickly and burst at the top.
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