Chinese Specialties Directions

1, fresh shiitake mushrooms de-stemmed and washed, quail eggs boiled and de-shelled, pork minced into a meat filling and set aside.

2, pork filling add salt, cooking wine, sugar, pepper, ginger powder, sesame oil, chicken essence and mix well.

3. Soak fresh shiitake mushrooms in lightly salted water for 10 minutes and set aside.

4: Wrap the quail eggs with the pork mixture.

5: Slowly roll the quail egg with your hands, and then coat it with some potato starch.

6, put the mandarin duck eggs on top of the mushrooms, all done.

7: Boil the water in the steamer, put the plate on high heat and steam for 15-20 minutes.

8, at this time take a small bowl add ketchup, sweet chili sauce, sugar, rice vinegar, oyster sauce and mix well.

9, add 70 ml of water to the pot, then pour in the seasoned sauce and cook to bring out the flavor.

10, drizzle in water starch and stir well. 11) Turn off the heat when the soup is clear and thick.

12, and then pour the pouring sauce on the steamed mandarin duck eggs is good.