Preparation / Directions:
To prepare the tangeri! ! ne peel: cover peel with water and soak for 6 hours. Remove the peel, place in a heat-proof vessel with the 1 tablespoon of water and steam for about 4 to 5 hours. Puree the steamed peel in a food processor until a paste and set aside. To prepare the beef: slice the beef across the grain into thin 5cm long slices. Combine salt, cornflour, water and oil then toss the beef in the mixture and set aside for 30 mins. To make the sauce: heat the oil in a wok and fry the peppercorns over moderate heat until they turn black. Add the shallots, garlic and ginger and fry for about 3 mins. Add the stock, cover the wok and cook until 200ml of liquid remains. Strain the liquid through a fine sieve and return to the wok. Stir in the hot bean paste, oyster sauce, vinegar and sugar. Cook until the sugar has dissolved. Set aside in a bowl. To cook the snow pea shoots: clean the wok, add the oil and stir-fry the snow pea shoots for about 15 seconds. Add the ginger juice, rice wine, stock and salt and cook for a further 30 to 45 seconds. Remove the snow peas, drain thoroughly and arrange around the edge of the serving plate. To cook the beef: wipe the wok clean again and add 400ml of oil. Place over moderate heat until the oil reaches about 180oC, then add the beef slices and cook, stirring quickly until the beef browns slightly, about 20 seconds. Remove the beef and set aside to drain. To finish the dish: drain away the oil leaving about 1 tablespoon in the wok. Add the shallots, bamboo shoots and garlic and saute for 10 seconds. Pour in the reserved sauce and bring to the boil. Return the beef to the wok and stir in the cornflour mixture to thicken. Add the tangerine peel paste, the rice wine
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