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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Be careful when using sharp knives or food processors.
Cut 300g lean beef into pieces and mince thoroughly.
Watch out
Remove sinew completely
otherwise it affects texture
Put 300g minced beef, 6g salt, and 2g baking soda in a stand mixer. Beat at medium speed for 3 minutes until sticky.
Watch out
Must beat with salt first until sticky to absorb water later.
Add 1/2 tsp alkaline water and mix at low speed until combined.
Watch out
Do not add too much alkaline water or it turns bitter.
Set mixer to medium speed and gradually add 167g water in small portions, allowing each portion to be absorbed fully before adding more.
Watch out
Do not pour water all at once, or the paste will separate.
Transfer the beef paste into an airtight container and refrigerate at 0-4°C overnight (over 8 hours).
Watch out
Cover tightly to prevent the beef paste from drying out.
Be cautious when chopping frozen fat as it can be slippery.
On day two, finely mince 100g frozen pork fat. Chop 2 spring onions, 2 stalks coriander, and crush 50g water chestnuts then squeeze out excess juice.
Watch out
Squeeze out water chestnut juice thoroughly to avoid excess liquid.
Soak 1/2 tangerine peel, scrape off white pith and mince. Take 86g tangerine peel water, mix with 10g chicken powder, 16g sugar, a pinch of pepper, 38g potato starch, and 5ml sesame oil.
Watch out
Scrape off the white inner pith completely to avoid bitterness.
Take out chilled beef paste into the mixer. Add 100g minced pork fat and mix on medium speed. Add 1/4 tsp alkaline water and minced tangerine peel, then gradually add the seasoning liquid until absorbed.
Watch out
Add seasoning liquid in portions to ensure full absorption.
Add 50g water chestnuts, chopped spring onions, and coriander. Mix on low speed briefly until combined. Transfer to container and chill.
Watch out
Do not overmix after adding vegetables to prevent releasing water.
Take 0.5 sheet of tofu skin, wipe clean with a dry cloth, and cut into small square pieces using scissors.
Watch out
Wipe with a dry cloth only
do not wash with water before frying
Be careful of hot oil splashes. Do not introduce water to hot oil.
Heat 300ml oil in a pot over medium heat. Fry tofu skin pieces in batches until puffed and light brown. Immediately remove and soak in cold water until softened, then drain.
local_fire_departmentmedium heatWatch out
Tofu skin fries very fast
remove immediately once light brown to prevent burning
Line two small shallow dishes with softened tofu skin. Wearing gloves, squeeze the beef mixture into 6 equal round meatballs and place 3 on each dish.
Watch out
Ensure meatballs are even in size so they cook uniformly.
Beware of hot steam when opening the lid; use oven mitts to take out hot dishes.
Bring water to a rolling boil in a steamer. Place the meatballs inside, cover, and steam on high heat for 10 minutes until fully cooked.
local_fire_departmenthigh heat, 10 minutesWatch out
Water must be boiling rapidly before adding meatballs to seal in juices.
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