Don't always use the meat filling to make dumplings, and match it with shiitake mushrooms, so that it becomes mushroom stuffed meat, which is also delicious

Main ingredients: pork, shiitake mushrooms, ham sausage, broth. The ratio of pork fat to lean is 2:8.

Add minced green onion, minced ginger, salt, white pepper, thirteen spices, sugar, light soy sauce, cooked oil to the meat filling and stir well, then add a small amount of stock (be sure to divide a small amount in batches, the filling is not too thin), stir well, beat an egg, put in a little chicken essence and sesame oil, and fully stir in one direction.

Then add the chopped diced ham to the stirred meat filling and mix well.

Wash the shiitake mushrooms (I used fresh shiitake mushrooms this time, if you choose to dry shiitake mushrooms, soak them in advance, soak the mushroom water, and don't pour them out). Gently break off the shiitake mushrooms.

Remove from the pot and add the broth, and boil the broken shiitake mushrooms for about 3 minutes. Remove the mushrooms side down in a steaming tray and lay flat. Sprinkle a little starch on each shiitake mushroom.

Put the mixed meat filling on top of the shiitake mushrooms and tidy it up to make the filling a little fuller. Pour in the water, after the water boils, steam on high heat for 10-12 minutes (depending on the specific size) and it's OK.

After steaming, remove the steaming tray. In another pot, pour the soup in the steaming tray into the pot, pour in an appropriate amount of stock as appropriate, add a little light soy sauce, chicken essence, sesame oil, and finally thicken with water starch, turn off the heat. Pour in the steamed shiitake mushroom meat while hot, then sprinkle with chopped coriander or chives. If you don't have the stock in the above steps, replace it with water. The water for soaking shiitake mushrooms is very good.