Ingredients
300 g fresh shrimp meat, 80 g dried shiitake mushrooms (preferably 24 pieces), 60 g pork fatback, 40 g crab roe, 2 eggs, 50 g water chestnuts, 4 bok choy hearts, and chicken broth as needed.
Seasonings
10 g each of white sugar, MSG, and salt, pepper to taste, and 6 g of wet starch (cornstarch slurry).
Instructions
1. Finely mince the crab roe; soak the dried shiitake mushrooms in boiling water until fully softened, then remove the stems. Cook the mushrooms in chicken broth with salt and sugar, then drain and pat dry with a clean cloth. Separately mince the shrimp, pork fatback, and water chestnuts into a paste, combine them, then add salt, MSG, egg white, and a little water, mixing thoroughly to form a filling.
2. Place the filling mixture onto the mushroom caps, garnish the top with minced crab roe, and arrange four bok choy hearts around them as a garnish to form the semi-finished product. Steam this semi-finished product in a steamer basket over medium heat for about 10 minutes, then remove and arrange on a serving plate. Drizzle with a light starch glaze and serve. This dish is beautifully presented, with a tender, fresh, and aromatic flavor, rich in nutrition, and suitable for all seasons.