450g beef
1 piece of dried mandarin-orange peel
20g pork fat
75g water chestnut
1 sprig of parsley

1. Hugasan at gilingin ang karne ng baka; ibabad ang balat ng kahel hanggang lumambot. Alisin ang puting nakapaloob at saka tadtarin; hugasan at tadtarin ang parsley ng pino; balatan at tadtarin ang water chestnut; hiwain ng kuwadrado ang taba ng baboy.
2. Budburan ng asin ang biniling na baka at tadtarin hanggang lumagkit at saka ihalo ang asukal, arina at tubig. Haluin sa kamay o chopstick. Panghuli, ihalo ang balat ng kahel, water chestnut, parsley at taba ng baboy. Haluing mabuti.
3. Ikalat ng maayos ang hinalong sangkap sa plato at pasingawan ng 10 minuto o hanggang sa maluto.

1. Wash and mince the beef; soak the mandarin-orange peel until soften, scrap off the white pith inside and then chop it; wash and chop the parsley finely; peel and chop the water chestnuts; dice the pork fat.
2. Add salt to the minced beef and chop it until it is quite sticky, then add sugar, corn flour and water, mix it with your hands or chopsticks until really sticky, finally, add the dried mandarin-orange peel, water chestnuts, parsley and pork fat, stir well.
3. Evenly spread the beef mixture onto a plate and steam for about 10 minutes or until it is done.