The method of mushroom patties: 1. Soak mushrooms in boiling water, wash off their pedicels and squeeze out water. Cut the winter bamboo shoots into pieces, 5 cm long, 2.3 cm wide and 1.6 cm thick. Chop pork tenderloin into mud; Soak the dried shrimps in hot water, chop them into fine powder with ginger (peeled), put them in a bowl with minced meat, and add egg white, soy sauce (10g), refined salt, monosodium glutamate (1g), white sugar (1g), Shaoxing wine (5g) and wet starch 3g (.

2. Spread the meat stuffing on the back of the mushroom (that is, the side with pedicle), use chopsticks to stuff the meat stuffing into the pattern of the mushroom, and let the rolled-up part of the edge of the mushroom wrap the meat stuffing, which is the mushroom patty.

3. Pour the cooked lard into a wok, heat it to 50% to 60% with strong fire, add the mushroom patty in several times, fry it for about 1 min each time, take it out before frying it thoroughly (the frying time should not be too long, and the oil should not be too hot to prevent the meat from separating from the mushrooms), put the meat stuffing into a spoon one by one, then spread the winter bamboo shoots on the mushroom patty, and add soy sauce first (65438). Then, bake the spoon on low heat, and after about one hour, move it back to high heat, thicken it with 2g wet starch (1 g starch with water), and sprinkle with cooked lard (15g). Tips for making mushroom patties: this product needs about 500 grams of lard after frying.