Ingredients: mushrooms, pork stuffing, half a carrot, a little black fungus, a little winter bamboo shoots and a proper amount of coriander stalks.

Accessories: appropriate amount of spiced powder, one teaspoon of sugar, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of edible oil and a little minced onion and ginger.

working methods

1, carrot, fungus. Wash the winter bamboo shoots and coriander separately and cut into pieces. Wash the mushrooms, remove the pedicels, leave only the mushroom umbrella, and squeeze out the excess water.

2. Add minced onion and ginger and spiced powder to the meat stuffing. White sugar. Stir well with soy sauce, cooking wine, salt and a little cooking oil to make meat stuffing.

3. Add chopped carrots, chopped fungus, chopped winter bamboo shoots and chopped coriander to the meat and stir well.

4. Sprinkle some dry flour on the mushroom umbrella (the purpose of sprinkling flour is to make the meat sauce stick to the mushrooms better).

5. Ball the meat and put it on the mushroom umbrella!

6. Eat all the mushrooms and put them on a plate.

7. Put water in the pot and put in the prepared mushrooms. Steam for about 10 minutes after SAIC (do not pour out the soup in the steamed mushroom dish).

8. Take another wok, pour out the soup in the pan, and thicken it with a little water starch after the soup is boiled. Pour the sauce on the steamed mushrooms!