Summer is here, I don’t want to eat too greasy, and I don’t want to “big move”, so steamed vegetables is a good choice! Steamed vegetables better preserve the nutrition of the ingredients than the stir-fry, and also retain the original flavor of the ingredients, which is healthy and delicious, saving time and effort.
Separate the fat and lean meat of the pig's front leg meat, cut the fat meat into fine grains, mix 1 teaspoon of dry starch and a little sesame oil, spare, lean meat and ginger together into a meat emulsion.
The dried shiitake mushrooms are soaked in water in advance, cut into small pieces, and the horseshoe (荸荠) is washed and peeled, and the pieces are crushed into pieces.
Put the lean meat in a bowl and add the fat, the mushroom, the horseshoe and other seasonings. Stir the water in one direction and mix it in one direction until it is glued.
Put the mixed meat into the deep dish of the wide mouth. After boiling the water in the steamer, move the plate into the steamer and steam for 15 minutes. After turning off the heat, simmer in the heat and sprinkle with the shallots.