Xian Zhu Neu Rou

Rehydrate the dry tangerine peel in warm water for 5 minutes, then finely mince it.

Cut the sheet dry bean curd into small cubes (approximately 1 cm pieces) and the water chestnuts into fine dice.

Combine water chestnut powder and corn flour in a small bowl, then mix with the minced beef until evenly coated.

Heat a wok or large skillet over medium-high heat with 2-3 tablespoons of oil until shimmering.

Add the minced beef to the hot wok, breaking it up with a spatula or spoon, and stir-fry until browned and cooked through.

Add the diced dry bean curd and water chestnuts to the wok, stirring to combine with the beef.

Add the rehydrated minced tangerine peel and stir-fry, tossing continuously until the flavors are incorporated, about 2-3 minutes.

Taste and adjust seasoning with salt and white pepper as needed.

Transfer to a serving dish and garnish with finely chopped parsley or spring onion. Serve immediately.