Steamed Egg with Mushroom and Minced Pork

Overview

How to cook Steamed Egg with Mushroom and Minced Pork at home

Wash dried shiitake mushrooms to remove surface impurities and soak until soft
Chop the soaked mushrooms into small cubes. Don’t throw away the water used to soak the mushrooms. Keep them for later use
Cut the pork into cubes, add a little starch, light soy sauce, and pepper and mix well
Add a little more oil and mix well
Dice carrots
Heat oil in a pan, sauté onions and ginger until fragrant
Add the marinated minced meat
Fry until the aroma comes out
Add diced carrots and stir-fry to release the red oil
Add diced mushrooms and stir-fry until fragrant
Add some light soy sauce and stir well
Add the water for soaking the mushrooms
Add a little less water for soaking the mushrooms, just enough to cover the bottom of the pot
Cook over medium-low heat until the soup dries up, then turn off the heat
Take a flat-bottomed container and pour a little vegetable oil. It is used to moisten the plate. It can prevent the eggs from sticking to the plate and also increase the aroma of the finished product
Place half of the fried shiitake mushrooms and diced pork in the middle
Crack in 6 eggs
Spread diced mushroom meat between the egg yolks
Put it into the steamer and steam for ten minutes.
When steaming eggs, prepare the sauce: 1 tablespoon light soy sauce + 1 tablespoon mature vinegar + 1 teaspoon sugar + a little sesame oil, mix well
Steamed
Add some chopped green onion and wolfberry to garnish
Pour on the prepared sauce and enjoy