2, prepare the ingredients: peeled green onions and ginger, washed and chopped; chicken breast into puree or minced, carrots and mushrooms washed and spare.
3, carrots sliced, if the carrots are relatively thin on the diagonal slices, apricot mushrooms sliced longitudinally, it is best to bring out the sharp corners.
4, mix the stuffing: add chopped green onion and ginger, 1 tbsp olive oil, 1 tbsp Vitamin C cooking wine, 1 tbsp lightly salted soy sauce, 1 tsp Vitamin C oyster sauce, 1 tsp cornstarch, and pepper to taste. If you have a heavy mouth, you can add a little salt.
5. Stir in one direction.
6. Add water to the pot and blanch the carrots and sliced mushrooms, then remove from the pot and run under cold water to control the water.
7, take a larger plate, first with the apricot mushrooms slices wrapped in the prepared meat mixture, pointed outward, the bottom of the pinch, yards into the outermost circle of the plate, and then with the carrot slices wrapped in the meat mixture yards into the plate, yards of two rounds, the middle of the empty space put on the yolk of the egg.
8, add the right amount of water in the pot, water boiling on the drawer to steam for 10 minutes.
9, steamed blossoms of good fortune removed.
10, the plate of soup into the pot, add 1 tablespoon of oyster sauce, 1 tablespoon of June fresh light salt soy sauce to boil, you can add a little water starch into the thickening juice.
11, directly to the soup to the plate, and then sprinkle some parsley and millet pepper grains can be garnished, the flavor is extremely delicious oh!