Black Moss Sichuan Moon Cicada

Name: Black Moss Sichuan Moon Cicada
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 150 g fresh shrimp meat; 30 g soaked black moss (soaked, washed, water squeezed out, blanched briefly in boiling water); 6 duck eggs (use the whites); 75 g pork fat; 10 g ham (cut into shreds); to taste MSG; to taste refined salt; to taste chicken broth

A delicately shaped dish made with shrimp, pork fat, duck egg whites, and hair vegetable (fa cai), formed to resemble a cicada. Delicate, savory, and flavorful.

45 min

Easy

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Ingredients

fresh shrimp meat 150 g

soaked black moss (soaked, washed, water squeezed out, blanched briefly in boiling water) 30 g

duck eggs (use the whites) 6

pork fat 75 g

ham (cut into shreds) 10 g

MSG to taste

refined salt to taste

chicken broth to taste

Instructions

Make the filling

Mince the shrimp meat and pork fat together, add MSG and salt, mix well, and shape into 24 shrimp filling portions for later use.

Prepare the black moss

Squeeze the water out of the soaked and washed black moss, blanch briefly in boiling water, remove and squeeze dry, and place in a bowl. Cut the ham into shreds.

Shape the cicada egg skins

Take the duck egg whites, place them in a bowl and beat. Heat a pan over medium heat, rub a ladle with pork fat, then ladle in 1 spoonful of egg white and spread it into a round, thin egg skin. Wrap in the filling, fold the egg white skin into a "cicada" shape, insert two ham shreds into the cicada's head, and place in the bowl holding the black moss. Repeat for all the egg whites and filling, then arrange the "cicadas" in a flower pattern.