Cantonese dim sum beef balls with dried tangerine peel

Soak the beef in a pot of cool water at least one hour to soften it and draw out the myoglobin, then squeeze out the excess liquid.

Pull out what fat and membrane you can, then dice the beef and hand chop it for about 15 minutes, folding as you go, until it is a uniform paste rather than a mince.

Mix in 10 g of salt and 6 g of alkaline water and stir on high with a stand mixer, in one direction only.

Add 150 g of ice cold water bit by bit and stir about seven minutes until it is an even paste that leaves subtle streaks on the bowl; the water must be very cold because fat gets in the way of developing the myosin.

Cover and refrigerate three hours to let the beef continue to break down.

Reconstitute the tangerine peel in hot boiled water for 20 minutes to remove some bitterness, scrape off the bitter pith and mince finely.

Smash and roughly mince the water chestnuts, fine dice the pork fat and roughly mince the cilantro.

Smash the ginger, steep it in 100 g of hot boiled water, cool to room temperature then freeze until ice cold, strain out the ginger and mix in 85 g of water chestnut starch.

Add the ginger water slurry to the chilled beef and stir a couple of minutes on medium.

Stir in the Shaoxing wine, then the dark and light soy sauces, then the salt and MSG, then the sugar, incorporating well after each.

Mix in the cilantro, water chestnuts and tangerine peel, then the diced fat.

Slam the mixture down against the bowl continuously for about a minute to dot it and develop springiness.

Add the peanut oil and toasted sesame oil, mix about a minute, dot a couple more times and chill half an hour.

Reconstitute the fuzhu in cool water about 30 minutes and lay it on a steaming plate.

Oil your hands and form 70 to 75 gram balls onto the plate.

Steam on high over rapidly boiling water for 20 minutes, then cut the heat and leave two minutes more.

To keep, steam the rest the same way, cool to room temperature and freeze; reheat from frozen with at least ten minutes in a steamer.