Seasonings
4 eggs, 50 g (about 1.8 oz) each of ground pork (with some fat) and shrimp paste, and appropriate amounts of diced shiitake mushrooms, diced asparagus lettuce, and lettuce leaves.
Seasonings
1 teaspoon salt, 1 teaspoon MSG (or chicken bouillon), 2 teaspoons each white pepper, soy sauce, and Shaoxing wine, 2 tablespoons sugar, 50 g (about 1/4 cup) cornstarch slurry, and broth as needed.
Steps
1. Place the mushrooms, asparagus lettuce, ground pork, shrimp paste, ginger juice, soy sauce, sugar, salt, pepper, cooking wine, and water starch in a bowl and stir until well combined; crack the eggs into a separate bowl and beat until smooth.
2. Wash the lettuce, place the filling on each leaf, drizzle with beaten egg, roll it up, steam until cooked, then remove and place in a bowl.
3. Bring the broth to a boil in a pot, then pour it over the lettuce rolls and serve.