| | Directions | - Soak the dried mushrooms in very hot water until tender; then drain.
- Pour sufficient water into a steamer and bring to a boil on the stovetop.
- Meanwhile, place the mushrooms, Chinese sausages, and water chestnuts into a food processor and finely chop the ingredients; then place the chopped ingredients into a large bowl.
- To the bowl of chopped ingredients, add the ground pork, soy sauce, sugar, and cornstarch. Mix well.
- Spread the mixture evenly in a heat resistant or metal dish.
- Beat the eggs until well combined; then pour on top of the meat mixture.
- Carefully place the dish in the steamer over medium-high heat until fully cooked (approximately 45 minutes to 1 hour).
- Carefully remove the dish from the steamer and serve immediately. Pour a small amount of oyster sauce on top if you desire.
|
|
|
Cook Time: 1 hour
Container: heat-resistant dish or pan
|  | | Ingredients | | - | | 10 black mushrooms, dried |
| - | | 1 package Chinese sausages (12-ounce package) |
| - | | 2 cans sliced water chestnuts (4- or 5-ounce can) |
| - | | 2 pounds ground pork |
| - | | 2 tablespoons soy sauce |
| - | | 1 teaspoon sugar |
| - | | 4 teaspoons cornstarch |
| - | | 6 eggs |
| - | | oyster sauce (optional) |
| |
| |
