Wash the fresh mushrooms, wipe off the water, and then simmer into a small bowl to serve.
Stuffing. Shrimp peeling the shell and picking up the shrimp line, washing and controlling the dry water for use. After crushing with a knife back, crush it again. Cut the carrots into small pieces. Wash the horseshoes and peel off the small pieces. One or two of the shiitake mushrooms that have just been cut are also cut into small pieces.
Change the stuffing. Shrimp paste in the bowl, add rice wine, salt, sugar (a little fresh, but can not eat sweet), white pepper, onion ginger water (a little bit) whipped evenly. Add carrots, shredded mushrooms, and hoofed horses. Embed the prepared stuffing into the mushrooms.
Steamed. Into the steamer, boiling water pot, fire for 6 minutes.
Take out the plate and there are a lot of steamed soup.
Pour the broth into the wok, heat, taste the taste, add a little salt to taste, then add the water starch to thin the clams, pour the clams on the steamed shrimps and sprinkle the mushrooms, sprinkle with a little chopped chives Just fine.
The horseshoe in the stuffing must be added (if not used, the bamboo shoots can be replaced). The horseshoe is broken to enhance the taste. The carrot is broken for the color to look better.