Ingredients Jump to Instructions ↓

  1. 10 dried chinese mushrooms (pre-soaked to soften and stems removed. Squeeze out excess water)

  2. 100 grammes of minced pork (you can use chicken or even fish paste)

  3. 5 slices of carrot (chopped finely) Seasoning / Marinade

  4. 1 1/2 teaspoons fish sauce a couple of dashes of white pepper powder

  5. 1 salted egg yolk

  6. 1 teaspoon light soya sauce

  7. 1/2 teaspoon sesame oil a pinch of msg

  8. 1/2 teaspoon of corn flour

Instructions Jump to Ingredients ↑

  1. Mix pork mince with chopped carrots and add marinade. Stir well in one direction and allow to marinade for at least 1 hour. Turn the mushrooms upside down. Dab a little corn flour on the inner part (which looks like gills). Take a heaped teaspoon of marinated pork mince and fill up the mushrooms. Leave them aside for another 30 minutes to an hour. Bring steamer to boil. Place mushrooms (meat on upside) on a plate suitable for steaming and put it into the steamer. Steam in rapid boiling water for 20 minutes. Remove mushrooms and arrange on a plate. If there are excess gravy on the steaming plate, pour it into a saucepan. Add a little water and 1 teaspoon of oyster sauce and bring to boil. Thicken with corn starch or potato starch before pouring over the mushrooms. Serve hot. You can also add other ingredients into the meat such as leek, spring onions, water chestnuts and black fungus.


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