Ingredients:
 | 40 g. dried bean milk rolls |
| 5 skinned water chestnuts |
| 1/4 fruit peel |
| 1/2 teaspoon each of sugar and monosodium glutamate |
| 1/4 cup water |
| 1/2 tablespoon potato starch |
| 1 1/2 tablespoons water chestnut starch |
| 1/2 teaspoon sesame oil |
| 2 tablespoons light soy sauce |
| 1 tablespoon oyster sauce |
| 1/2 teaspoon ground fermented soyabeans |
| a dash of pepper powder |
Procedures:
- Soak fruit peel until soft and cut it finely; cut water chestnuts into pellets; chop beef, add marinade to whip into a colloid state, add water chestnuts and fruit peel to stir well and freeze them for 2 hours.
- Cut the dried bean milk rolls into small pieces, deep-fry them in boiling oil for a while and soak them in water until soft.
- Make the beef into the shape of balls, place them on the dried bean milk rolls padded in a plate and steam them over high heat for 7 minutes until cooked.