Fresh Meat Radish Cup
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Peel the water chestnuts, wash and cut finely for later use.
2. Add the minced water chestnuts to the meat, add a little salt, cooking wine, white pepper and chopped green onion and stir well.
3. Wash the white radish, cut into slices about 1cm thick, press out the shape with a mold, and press a small hole in the middle with a small mold.
4. Arranged neatly on the plate.
5. Fill the small hole in the middle of the radish with meat filling.
6. Wash the medlar and set aside. Soak the black fungus and chop finely. Wash the green cabbage leaves and chop finely for use.
7. Put the wolfberry on the meat filling.
8. Pot on cold water, steam for about 20 minutes after boiling.
9. The steamed radish will produce some water. Pour the water into a small pot, pour the black fungus and the green vegetables. After boiling, add salt and white pepper to taste, and then add an appropriate amount of water starch and stir evenly.
10. Pour the juice from step 9 evenly on the steamed radish.
11. carry out.
Tips:Some water will come out of the steamed radish, so be careful when pouring it out.
