Ngau Yuk Yuen Cantonese Steamed Beef Balls

Ingredients

• 1 pound top blade steak
• Kosher salt
• 1 teaspoon lye water (or alkaline water) (see Cook’s Notes)
• 1 1/2-inch-square piece of dried tangerine peel (see Cook’s Notes)
• 6 tablespoons tapioca or potato starch
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon light soy sauce
• 2 tablespoons sugar
• 1/4 teaspoon chicken bouillon powder, optional
• 1/4 cup plus 1 tablespoon neutral oil, such as canola or vegetable oil
• 1 teaspoon toasted sesame oil
• 3 ounces pork fat, finely minced (about 1/2 cup)
• 1/4 cup cilantro leaves, finely chopped
• 1/4 cup chopped water chestnuts, optional
• 1 ounce small dried tofu skins (fu zhu), optional
• Worcestershire sauce, for serving

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