1. Prepare ingredients
2. Add salt, chicken essence, light soy sauce, cooking wine, chopped green onion, ginger, and a little peanut oil to the meat and mix thoroughly.
3. Wash the mushrooms and pick the roots. Fill the mushrooms with the meat filling, spread them evenly, and put them in a stainless steel plate to arrange them neatly.
4. Add water to the steamer and bring the mushrooms to a boil. Steam for seven minutes on high heat and turn off the heat. It is ready to be served.
5. The juice in the stainless steel steaming dish is poured into a pot and boiled. After the water starch thickens, it is poured on the steamed mushrooms. Friends who find it troublesome can also omit this step, and it tastes delicious without thickening.
6. The green vegetables and wolfberry are used for decoration on the plate, and when they are on the table, the color, fragrance and flavor are delicious.
Tips:When steaming meat and shiitake mushrooms, you must first boil the water in the steamer and then put it in the pot for steaming, so that it is easy to lock the juice in the meat filling, and the taste will be fresh and tender.
