Ingredients:
150 g minced lean pork
2 packages tofu, cut into halves and scoop out a spoonful of tofu from top surface
1 sprig coriander, chopped finely
2 shiitake mushrooms or 2 Chinese black mushrooms, diced
1 tablespoon cooking wine or 1 tablespoon sherry wine
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cornflour
1 tablespoon oyster sauce
1/2 teaspoon cornflour
1 dash pepper
1 dash salt
1/2 cup water
1 tablespoon cooking wine or 1 tablespoon sherry wine
Directions:
For the beancurds —————.
Mixed minced pork, some corrianders, mushrooms and cooking wine, salt, pepper, corn flour together.
Fill the hole on each beancurd with the mixture.
Put the beancurds into the steamer to steam for 15 minutes.
For the gravy ——————–.
Boil 1/2 cup of water in a small saucepan.
Add oyster sauce, corn flour, pepper and salt to the boiling water and stir well.
Turn off the gas and add 1 tbsp of cooking wine or sherry and the remaining corriander to the gravy and stir well.
Sprinkle the gravy over the steamed beancurds and serve.
Servings: 2-3
Time preparation: 5 min.
Time total: 25 min.