Steamed Minced Meat with Black Fungus
The Meatmen
July 27, 2016
Today we are sharing this awesome confinement recipe! Black fungus combined with Huiji waist tonic, has blood nourishing properties and also helps to to speed up healing for new mums. Ginger also helps to keep the body warm.
This dish is not only good for your health. Natural sweetness from the meat juices plus the texture of black fungus makes this dish so tasty. And it is really easy to make too!
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Ingredients
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| 30ml Huiji waist tonic | |
| 1tbsp oyster sauce | |
| 250g minced pork | |
| 20g dried black fungus | |
| 15g chopped spring onions | |
| 1tbsp hua tiao wine | |
| 1tbsp sesame oil | |
| 1tsp cornstarch | |
| ¼tsp white pepper powder | |
| 15g ginger strips | |
| 1tbsp light soy sauce |
Directions
1.
Soak 20g dried black fungus in hot water for 20 minutes
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2.
In a bowl add 250g minced pork, 10g chopped spring onions and 10g ginger strips
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3.
Season with 1 tbsp light soy sauce, 1 tbsp hua tiao wine, 1 tbsp oyster sauce, 1 tbsp sesame oil, 20 ml Huiji waist tonic, 1 tsp cornstarch and ¼ tsp white pepper powder
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4.
Mix well and let it marinate for 30 minutes
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5.
Drain soaked black fungus and add to plate
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6.
Add minced meat mixture on top and add 5g ginger strips
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7.
Steam for 8-10 minutes
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8.
Remove from steamer and garnish with the remaining chopped spring onions
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