Steamed Pork Patty with Century Egg, Preserved Vegetables, Black Fungus, and Shiitake Mushrooms

Name: Steamed Pork Patty with Century Egg, Preserved Vegetables, Black Fungus, and Shiitake Mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hot Dishes

Hand-chopped pork is mixed with shiitake, wood ear, carrot, and preserved winter vegetable, seasoned with soy and sesame oil, and steamed into a savory meat patty with eggs cracked on top. The patty is juicy, bouncy, and packed with umami, a classic comforting dish.

30 minNewEasy Hot Dishes Steam Savory

Instructions

1
Chop the pork finely and set aside.
2
Clean the dried shiitake mushrooms, soak them, and chop them finely for later use (you can also use a blender to crush them).
3
Wash the small black fungus, soak it until it softens, and then chop it finely for later use (you can also use a blender to crush it).
4
Finely chop half a small carrot and set aside.
5
Put everything in the bowl and mix evenly.
6
Scoop in the preserved vegetable (the one I bought is quite crumbly; if there are large pieces, chop them up before adding).
7
Then add the minced meat.
8
Add cornstarch.
9
Pour in light soy sauce again.
10
There is also sesame oil.
11
Finally, sprinkle in the pepper.
12
Mix everything evenly and refrigerate for 20 minutes.
13
Spread it out onto the plate.
14
Use a spoon to make two holes and crack in the eggs.
15
Steam over boiling water, turn to medium heat after the water boils, and steam for 25 minutes.