Clear-Steamed Stuffed Flower Mushrooms

Name: Clear-Steamed Stuffed Flower Mushrooms
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 20 (75 g) Dried flower mushrooms (soaked in clean water for 10 minutes, stems trimmed and washed); 225 g Skinless fish fillet (minced into a paste); 50 g Duck kidneys (membrane removed, washed, diced into rice-grain size); 5 g Ham (diced into rice-grain size); 25 g Fatty pork (diced into rice-grain size); 100 g Seasonal vegetables (blanched); 5 g Finely chopped scallions; 8 g Fine salt; 5 g MSG (monosodium glutamate); 10 g Shaoxing wine; 0.05 g White pepper powder; 15 g Wet cornstarch; 0.5 g Sesame oil; 15 g Raw chicken fat; 50 g Rendered lard

A year-round specialty featuring vibrant green vegetables, fragrant flower mushrooms, and silky-smooth fish.

1h 0m

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Ingredients

Dried flower mushrooms (soaked in clean water for 10 minutes, stems trimmed and washed) 20 (75 g)

Skinless fish fillet (minced into a paste) 225 g

Duck kidneys (membrane removed, washed, diced into rice-grain size) 50 g

Ham (diced into rice-grain size) 5 g

Fatty pork (diced into rice-grain size) 25 g

Seasonal vegetables (blanched) 100 g

Finely chopped scallions 5 g

Fine salt 8 g

MSG (monosodium glutamate) 5 g

Shaoxing wine 10 g

White pepper powder 0.05 g

Wet cornstarch 15 g

Sesame oil 0.5 g

Raw chicken fat 15 g

Rendered lard 50 g

Instructions

Make the fish paste

Mince the skinless fish fillet into a paste. Add 5 g fine salt, 2.5 g MSG, and 75 g clean water, then beat in one direction until the mixture becomes sticky and elastic.

Prepare the flower mushrooms

Soak the dried mushrooms in clean water for 10 minutes, then remove, trim off the stems and wash. Place them in a bowl, add 0.5 g fine salt, 0.5 g MSG, and the raw chicken fat. Pour in enough clean water to cover the mushrooms and steam in a steamer for 20 minutes. Remove, let cool, then pat dry with a clean kitchen towel. Coat the stem area of each mushroom with dry cornstarch and set aside on a plate.

Stuff the mushrooms

Remove the membrane from the duck kidneys and wash. Dice the duck kidneys, fatty pork, and ham separately into rice-grain size. Add the white pepper powder and chopped scallions, then combine with the fish paste to make the filling. Form into 20 small balls and place one on the stem area of each mushroom. Wet your fingertip with a little clean water and smooth the surface of each ball into a small dome shape. Steam over high heat for 7 minutes, then remove and arrange on a serving plate. Blanch the seasonal vegetables and arrange them around the edge of the plate.

Make the sauce and finish

Heat a wok over medium heat, add the lard, pour in the Shaoxing wine, and add 75 g stock (or water). Add fine salt and MSG and bring to a boil. Thicken with wet cornstarch, add the sesame oil and 15 g lard, stir to combine, then pour the sauce over the stuffed mushrooms. Serve immediately.