1. Minced meat (you can also put prawns, minced other vegetables), a little salt, minced ginger and shallots, cooking wine, soy sauce, pepper, 2 eggs (put a spoonful in the minced meat, the rest is set aside), mix well and add some sesame oil
2. Remove the stems of fresh shiitake mushrooms, rinse with water, add some cooking wine and soak in water for a few minutes. (If you use dried shiitake mushrooms, soak them in advance. Steam for 30 minutes and pat a little dry flour (flour is more viscous than starch) on the inside (depression) of shiitake mushrooms.
3. And then fill it with minced meat
4. Put another layer of dry flour on the meat filling, stick the whole shiitake mushrooms into the egg liquid
5. Put bottom oil in the pan, fry the side of the mushrooms with meat filling first, then turn over and fry, the two sides are golden brown
6. Turn over and fry
7. Add chopped green onion and ginger, old soup (or clean water), not too much soup, just as flat as the mushrooms, then add cooking wine, soy sauce, sugar, pepper, boil on high heat, low heat, collect the juice on high heat before serving, add chicken essence, Balsamic oil
8. Lay out
Tips:Pat a little dry flour (flour is more viscous than starch) on the inside of the shiitake mushrooms so that the meat will not fall off easily. Fry the meat on the side of the shiitake mushrooms first.
