| 1. | Chop beef flank into big pieces. Peel water chestnuts and chop into half and rinse. Rinse dried bean curd balls |
2. | Heat 1 tsp of oil sautee garlic and ginger slices. Add in beef flank, water chestnuts and dried bean curd ball and stir. Add in seasoning and water, braise for 1 1/2 hours, season with salt and rock sugar. Serve |
