Ingredient
3 Japanese deep fried beancurd pouches
200g minced pork
2 tsps dried shrimps
2 tsps grated ginger
6 stalks Chinese flowering chive
sliced ginger
sliced carrot
Shemeji mushrooms
Peking scallions (sectioned)
3/4 cup stock
Seasoning
1 tsp light soy sauce
1/2 tsp salt
1/2 tsp sugar
1/2 tsp Shaoxing wine
1/2 tsp corn starch
pepper, sesame oil
Sauce
Stock
1/4 tsp salt
1/2 tsp light soy sauce, pepper
Method
Soak dried shrimps in water until soft. Chop finely.
Add salt and light soy sauce to the minced pork. Stir in one direction until sticky. Then stir in the grated ginger, dried shrimps and the rest of the seasonings.
Roll out the Japanese beancurd pouches with a rolling pin. Scald and drain. Cut each pouch into halves.
Scald chives until soft.
Stuff soe pork filling from step 2 into each half of the beancurd pouches. Tie a stalk of chive on each beancurd pouch.
6. Put sliced ginger into the stock. Bring to the boil and put the beancurd pouches in. Cook for 12 minutes.
Put in the sliced carrot, Peking scallions and Shemeii mushrooms. Cook briefly. Arrange all ingredients on the serving plate.
