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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
When cutting thick beef with a chef's knife, keep your fingers curled in a claw grip to avoid slipping and cutting your fingers.
Cut 1.2 kg of lean beef into thick slices, then into small cubic pieces.
Watch out
Cut the beef into uniform cubes, otherwise uneven marinating and mincing will occur.
Place 1.2 kg of chopped lean beef in a bowl, add 3 tsp of baking soda, mix well, cover with plastic wrap, and refrigerate for 40 minutes.
Watch out
The amount of baking soda must be accurate and evenly mixed, otherwise the beef will not become uniformly tender.
The heated glass dish and boiling alkaline water are extremely hot, use oven mitts when moving to avoid burns.
Add 2 tsp of baking soda and 200 ml of water in a glass dish, bring to a boil, boil for 5 minutes until the water reduces by half to obtain homemade alkaline water, and pour out to set aside.
local_fire_departmentHigh heat boil for 5 minutesWatch out
Monitor the evaporation time carefully during boiling, ensure the water reduces by half.
Take the marinated lean beef out of the refrigerator, rinse thoroughly with clean water, and wash multiple times to remove blood.
Watch out
Must rinse off leftover baking soda and blood thoroughly, otherwise it will affect the taste and flavor.
Place the cleaned lean beef in batches into a food processor, pulse a few times until coarsely minced, and take out onto a cutting board.
Watch out
Pulse the food processor only a few times, do not process into a fine paste to maintain texture.
Keep your movements steady when chopping with a heavy cleaver and stay focused to avoid blade rebound.
Use a heavy cleaver on a wooden cutting board to manually chop the coarse beef into irregular granular minced meat.
Watch out
Control the size when chopping to maintain irregular granules for a better mouthfeel.
Put the chopped lean beef into a stand mixer, add 25 g salt to create stickiness, then add 2 tsp homemade alkaline water, slowly add a total of 500 ml of clean water bit by bit until fully absorbed and sticky, cover with plastic wrap, and refrigerate for at least 4 hours.
Watch out
Water must be added very slowly and gradually
wait until the beef fully absorbs the water before adding more, otherwise it will fail
Crush and chop 250g frozen water chestnuts, squeeze out excess water in a strainer and set aside; chop 5g cilantro; scrape the white pith off 10g soaked tangerine peel, finely mince it, and keep 200ml of soaking water.
Watch out
Frozen water chestnuts contain a lot of water, squeeze them completely dry or it will ruin the beef mixture's stickiness.
Slice 250g fatty pork and blend in a food processor into a paste; in a container, mix 155g potato starch, 2 tsp white pepper, 20g chicken powder, 2 tbsp sesame oil, 4 tbsp oyster sauce, 1 tsp alkaline water, 50g sugar, and the 200ml reserved tangerine peel water.
Watch out
The seasoning sauce and starch must be thoroughly mixed without lumps, otherwise it will clump when added to the meat.
Take out the chilled beef, remove any tendons. Turn on the mixer, slowly add the sauce in batches, waiting until fully absorbed before adding more. Once sauce is added, mix in the fatty pork, cilantro, water chestnuts, and tangerine peel until well combined.
Watch out
The sauce must be added slowly in batches, otherwise the meat filling will not fully absorb the liquid.
Hot oil splattering may occur if water drops enter; slide the bean curd skin gently from the edge of the pan to avoid hot oil burns.
Take 100g bean curd skin, cut into small pieces with scissors; heat a thick layer of oil in a pan, fry the bean curd skin until it bubbles and changes color, then remove immediately; wash off excess oil with water, drain, and place at the bottom of a steamer plate.
local_fire_departmentMedium-high heat fryingWatch out
The oil temperature must be high and frying time extremely short
remove immediately when it bubbles and changes color to prevent burning
When opening the steamer lid, lift it away from you to prevent steam from scalding your face and hands.
Beat and slap the meat filling a dozen times before shaping to increase springiness; squeeze out large meatballs by hand and place them on the steamer plate lined with bean curd skin; once water boils, steam over maximum heat for 10 minutes.
local_fire_departmentHigh heat steaming for 10 minutesWatch out
The water must be fully boiling before placing the steamer in, keep maximum heat and steam for the full 10 minutes to ensure thorough cooking.
Take out the steamed beef meatballs, prepare a small dish of 30 ml Worcestershire sauce as a dipping sauce, and serve.
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