Steamed Minced Meat with Black Fungus – 黑木耳蒸肉餅

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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  • Servings: 2

  • Time: 45 mins

  • Skill: Easy


  1. 250g minced pork

  2. 1 tbsp sesame oil

  3. 15g chopped spring onions

  4. 1 tbsp hua tiao wine

  5. 30 ml Huiji waist tonic

  6. 1 tbsp oyster sauce

  7. 1 tsp cornstarch

  8. ¼ tsp white pepper powder

  9. 15g ginger strips

  10. 1 tbsp light soy sauce

  11. 20g dried black fungus


  1. Soak 20g dried black fungus in hot water for 20 minutes

  2. In a bowl add 250g minced pork, 10g chopped spring onions and 10g ginger strips

  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

  4. Mix well and let it marinate for 30 minutes

  5. Drain soaked black fungus and add to plate

  6. Add minced meat mixture on top and add 5g ginger strips

  7. Steam for 8-10 minutes

  8. Remove from steamer and garnish with the remaining chopped spring onions

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