1. Soak the fresh mushrooms in water for five minutes. Remove the stalk and rinse repeatedly to drain and set aside
2. Go to an empty plate and put in the cut meat before it is fat and lean. This meat should be a little thicker than usual. The carrots are first shredded and then cut into small pieces. Add all the spices and stir evenly. Do not put water in it, because the shiitake mushrooms will leak out after a while. Marinate for ten minutes
3. Marry a shiitake mushroom and put the right amount of starch in it. There is a trick to scoop the starch in it with a spoon, and then gently tap it. The remaining thin layer is very suitable.
4. Then put the meat filling evenly in the shiitake mushrooms and tap lightly with your hands.
5. Do them one by one and place them on the steaming pan
6. Put half a pot of water into the steaming rack. Boil
7. After the water is boiled, put it in the steaming pan, cover and steam for ten minutes
8. Put the green onion in the pot, there is soup, mushrooms, and the meat is not greasy at all. A plate is quickly wiped out.
Tips:Shiitake mushrooms must be fresh. It's a bit flatter and moderate in size, one bite is especially delicious. Don't put chili in it. It tastes weird if you put chili in it.
