Egg Stuffed Meat
by Hye Kyo's Sky
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Raw materials. Eggs, pork, soaked mushrooms, half a carrot.
2. Chop the fat and lean pork into minced pieces. Add salt, minced ginger, cooking wine, light soy sauce, pepper, and chicken essence to the minced meat. Add water for three times and stir in one direction. Finally add chopped green onion and sesame oil, mix well and set aside.
3. Wash the eggs, boil in cold water and cook for 6 minutes until cooked.
4. Dispose of ingredients during the waiting period. Finely chop green onion, ginger, and garlic. Cut carrots and shiitake mushrooms into cubes.
5. After the boiled egg has cooled completely, peel it off, cut in half, and remove the yolk for other purposes.
6. Fill the minced meat on the pot and steam it on high heat for 8 minutes.
7. Fry the ingredients while waiting. Put a little oil in the pot, add minced ginger and garlic until fragrant.
8. Put the carrot cubes and stir fry for a while, then add the mushroom cubes and stir fry.
9. Stir in salt, light soy sauce, and oyster sauce. Add in the water soaked in mushrooms and stew to taste. Finally, add chives and chicken essence and stir-fry evenly. Mix a little gorgon juice with water starch.
10. Just pour it on the steamed egg meatballs.
