Stuffed Mushrooms

Stuffed Mushrooms

　　First, finely chop lean pork into a filling, shape the filling into “meatballs,” and affix a mushroom cap to each “meatball.” Steam until cooked. The taste is also very delicious.

　　Ingredients:

　　10 fresh shiitake mushrooms, 150g of pork belly (later found that there was too much meat; 100g would be enough), 1 salted egg.

　　Process:

　　1. Cut the pork belly into small pieces, then put them in a blender to mince. Add 15g of cornstarch, an appropriate amount of salt, sugar, and pepper. Mix well, then vigorously knead the mixture by slapping it against the bowl 20–30 times.

　　2. Wash the mushrooms and pat them dry. Stuff the minced meat onto the mushrooms and top each with a salted egg yolk. Steam in a pot over high heat for 8 minutes.

　　3. Mix the salted egg whites with a cornstarch slurry to make a thickened sauce.