Shrimp and Mushroom Stuffed-the Perfect Fusion of Mountain Delicacies and Seafood
1.
Clean the fresh shiitake mushrooms and remove the stalks
2.
First clean the Jiwei shrimp and remove the shell
3.
Cut the shrimp back into half with a knife
4.
Crush the shrimp with the back of a knife until it becomes a pureed shrimp
5.
Pour in chopped pork suet
6.
Pour a little rice wine to get rid of the fishy
7.
Pour in appropriate salt and an egg white, knead and beat evenly
8.
Add minced meat and shrimp paste and stir well
9.
Put the stirred shrimp paste into the shiitake mushrooms appropriately
10.
Steam over water for 8 minutes, until the shrimp paste is white and turn off the heat
11.
Pour the steamed water from the plate of shiitake mushrooms into a hot pot, add a little water to boil, pour a spoonful of char siu sauce, sprinkle with black pepper powder
12.
Finally, pour in the prepared cornstarch to thicken, and pour the sauce on the shrimp and mushroom stuffed.
Tips:
1 The pork suet is added to increase the fragrance, so you can skip it if you mind.
2 When the shrimp paste is made, beating and kneading can make the shrimp paste more vigorous and taste better.
3 Some vegetables such as diced carrots and water chestnuts can be added to the shrimp paste to increase the crispness.