A piece of fresh pork (not frozen), ranging from one or two to half a catty, depends on whether you like to eat meat. You can use pork belly, or if you don’t like fatty meat, you can use lean leg meat or tenderloin. Do not use plum meat, because although plum meat is delicious, it will become brittle and affect the appearance after using the knife in this dish.

Half a pound to a pound of fresh shiitake mushrooms must not be made with dried shiitake mushrooms after being soaked in water, otherwise the taste will be completely different. The key to choosing the mushrooms needed for this dish is to choose the ones that are as small and thick as possible. The size can refer to a one-yuan coin. The size that is slightly larger than a one-yuan coin is the best. Specifically, it is basically the size of each mushroom. If you really can’t buy fresh small mushrooms, try to choose large mushrooms with particularly thick and compact caps that will work.

First wash the pork and cut into thin slices of normal thickness. It would be easier to use a slightly larger slice of meat for this dish. Nowadays, meat sellers in many vegetable markets can help you slice, shred and dice the meat, which is really convenient. Most of the neatly sliced ??vegetables in supermarkets are made from frozen meat and are not suitable for this dish. Add a spoonful of cooking wine and a little pepper to the meat slices and mix well, then use cornstarch to mix well. Remember not to add salt, MSG, light soy sauce or any other salty condiments in this step. After mixing the meat slices with cornstarch, if it is too dry, sprinkle a little water or oil on it. For cornstarch, the amount can be from one tablespoon to three tablespoons, depending on your preference. The recipes I write are not strict. The range of activities is relatively wide. You can flexibly adjust according to your own taste and feeling. Basically, within this range, the final product effect will not be too far off. You only need to remove the muddy roots of the shiitake mushrooms, but keep the stems of the shiitake mushrooms. Then clean the surface of the shiitake mushrooms with clean water, mainly to remove the sediment on the surface. ?

Step one: Use a larger, deeper bowl and place all the mushrooms neatly on the bottom of the bowl. Place the mushrooms at a maximum distance of three centimeters from the mouth of the bowl. (So ??it’s not enough to have too few mushrooms. It won’t even cover the bottom of the bowl. It’s almost inedible and the taste will be much worse.)

Step 2: Stretch the previously prepared meat slices Flatten and cover the surface of the mushrooms, one by one, until all the top mushrooms are covered. If there are still more meat slices, just continue to add them. (So ??the area of ??the meat slices should be at least as big as the bottom of the bowl. It will taste better if it can be stacked in two or three layers)

The third step is to cover the bowl. If there is no bowl cover, you can find a silicone cover. Or seal the mouth of the bowl with plastic wrap. Place the entire bowl into the steamer. Steam for half an hour.

The fourth step is to take out the prepared steamed pork with mushrooms, take off the lid, use clean chopsticks to spread the meat slices covering it, sprinkle a little salt and mix well. It’s time to start eating. Remember not to add too much salt in this step, it will taste better if it is lighter.

The fifth step is optional. If you like chopped green onions, sprinkle in a little chopped green onions.