Steamed minced meat with black fungus
Steamed minced meat with black fungus

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, steamed minced meat with black fungus. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Steamed minced meat with black fungus is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Steamed minced meat with black fungus is something that I’ve loved my whole life. They are nice and they look fantastic.

Remove any skin dangling onto the meat. Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. Cut the mushrooms and black fungus into small pieces. Paired with chicken and dried lily buds and steamed, it produces a comforting and textural dish.

To begin with this particular recipe, we must prepare a few ingredients. You can have steamed minced meat with black fungus using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steamed minced meat with black fungus:
  1. Prepare 20 g dried black fungus
  2. Take 10 g chopped spring onion
  3. Take 250 g minced pork
  4. Take 10 g ginger strips
  5. Get 1 tbsp light soy sauce
  6. Prepare 1 tbsp hua tiao wine
  7. Get 1 tbsp oyster sauce
  8. Take 1 tbsp sesame oil
  9. Make ready 1 tspn corn starch
  10. Prepare 1/4 tspn white pepper powder

Then cut the fungus to uniform bite-sized pieces. Fry minced garlic and ginger briefly until aromatic. Moderate the saltiness of the salted fish version accordingly as some salted fish is extremely salty and you will need to reduce the amount of salt and light soya sauce. Drain and cool down under running water in a colander.

Steps to make Steamed minced meat with black fungus:
  1. Soak the dried black fungus in hot water for 20 mins
  2. Mix the rest of the ingredients in a bowl
  3. Drain soaked black fungus and add to a plate. Add the minced meat mixture n put 5g of ginger strips
  4. Steam for 8-10mins

Moderate the saltiness of the salted fish version accordingly as some salted fish is extremely salty and you will need to reduce the amount of salt and light soya sauce. Drain and cool down under running water in a colander. Note I'm only using half of the boiled fungus for this recipe. I used the other half to make a Chinese-style black fungus cold dish. Heat up the oil in a pan.

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