Cooking time: about 30 minutes
Serving size: 4 people
 
Mushroom part: 3-4 mushrooms, 4 taels of dace meat, 1 piece of steamed tofu, 1 teaspoon of fresh squid juice
Shrimp meat part: Shrimp glue 4 両
Seasonings: An appropriate amount of cornstarch, An appropriate amount of salt, an appropriate amount of oyster sauce, and a little pepper
Tools: Mushroom mold/small plate
 
practice:
Mushroom part    
First chop the soaked mushrooms (thoroughly chop them)
Add chopped mushrooms, dace meat, steamed tofu, squid ink, 2 teaspoons cornstarch, appropriate amount of salt and pepper and mix well
Place in a small dish/mushroom mold, then steam until cooked (add some oil to the bowl to prevent it from sticking). Then unmold and pour onto a plate, use the handle of a spoon to dig out the butts of the mushrooms to make them more similar.
 
Shrimp meat part
Wash the fresh shrimp meat, flatten it, chop it into pieces, stir evenly (remember to clean the shrimp shells thoroughly), and shape it into a shrimp shape (you can add an appropriate amount of water to the shrimp glue to make the taste softer)
Place the pinched shrimp paste on the mushrooms and steam all the ingredients until cooked
 
Oyster sauce gravy part
Use the soup from the steamed shrimp paste and mushroom dish to make oyster sauce gravy
Add a little water, 2 teaspoons of oyster sauce, and a little cornstarch water, heat until thickened
Pour the cooked oyster sauce over the steamed shrimp paste and mushrooms and serve.
 
 
(This recipe is provided by Fan Tanghuang)