Fungus Stuffed with Meat

Name: Fungus Stuffed with Meat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 15g Dried fungus; 300g Minced pork with dace; 1 Garlic sprouts; 30g Ginger onion water; 1g pepper; Some Cooking oil; 0.5 teaspoon salt; 0.5 teaspoon Sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 0.5 teaspoon Braised Soy Sauce; 3 teaspoons starch

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The cat newly started with a bag of northeast autumn fungus. The taste is fresh and crisp. After soaking, the fungus looks like a small lamp, and the small nest in the middle is just used to stuff the meat. The finished products are small and cute. The oil is not greasy, but it has a refreshing taste, which makes people unable to stop eating. Seeing that it is the Lunar New Year, the family can make such a dish. The appearance looks like a small bowl full of food, which has the meaning of fullness and auspiciousness. The ingredients used by cats are also easy to find on the market. Those who like it can follow along to make it. "

Fungus Stuffed with Meat

1. Soak the dried fungus in advance and let it go through, wash and set aside.

2. Add minced dace and pork with green onion and ginger water and stir in one direction, then add seasonings (salt, sugar, light soy sauce, pepper, oyster sauce, etc.)

3. Take a fungus and apply a circle of starch evenly on the inner wall. Its function is to make the minced meat sticky and not easy to fall off.

4. Take a small piece of meat stuffed into it.

5. Put a small amount of oil in the pan, low heat, and fry the fungus stuffed with minced meat in the pan until golden brown, and then set aside for later use. It should be noted that the pan is fried with the meat side down.

6. Add appropriate amount of water to the pot, add appropriate amount of salt, sugar, oyster sauce, light soy sauce, braised soy sauce and other seasonings.

7. Put the fried fungus stuffed with meat back into the pot and cook on high heat.

8. Add an appropriate amount of starch water before it is out of the pan to make a thick gorgon.

9. Sprinkle a little garlic sprinkle on it and serve.

Tips:
1. When brewing fungus, coating starch on the inner wall can make the minced meat not easy to fall off, which has the effect of adhesion.
2. When frying in the pan, fry the meat side first, and be sure not to turn the fungus side down, otherwise the fungus will easily become oily when heated, so be careful to burn yourself.
3. The minced dace and pork should be easily available in Guangdong. If there is no such ingredient in other places, you can use 1:1 fish and pork belly instead. The taste is also very tender and smooth.