Dry steaming of fresh meat

50 grams of dumpling skin

Agaricus blazei 50 g

Coriander 15g

condiments

Xo sauce 20g

2 grams of refined salt

2 grams of sugar

Chicken powder 1g

Step 1

Each material

Second step

Wash and chop Agaricus blazei Murill, put minced meat into Agaricus blazei Murill, and add seasoning.

Third step

Stir clockwise, then add the cornstarch.

Fourth step

Add coriander powder, stir clockwise, and let stand for 10 minute.

Step five

Take dumpling skin, put meat in it and make it into any shape.

Step 6

Dry-steam the prepared Agaricus blazei fresh meat in a steamer 15 minutes.

Step 7

Dry steamed Agaricus blazei fresh meat, dipped in Changjian brand abalone scallop XO sauce, sprinkled with a little coriander powder, can be eaten; "It only takes one bite to fall in love with me. I am the XO sauce of abalone scallops with long sword brand."

XO sauce with Agaricus blazei fresh meat dry steamed finished product map

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Cooking tips

The meat stuffing needs to be stirred evenly clockwise to be elastic and taste good.