Soy sauce1.5 tbsp for shallot base, 2 tbsp for meat sauce3½ tbsp
Salt0.25 tsp for shallot base, 0.5 tsp for meat sauce, plus to taste3½ tsp
MSG (optional)Optional½ tsp
White pepper powder0.5 tbsp for shallot base, 0.5 tbsp for meat sauce, plus to taste
1 tbsp
SugarFor meat sauce seasoning¾ tsp
Steps
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1
Fry the shallots: sauté the shallots in a wok with soy sauce, salt, MSG, white pepper, and water until fragrant. Reserve one-third of the fried shallots for topping.
2
Make the meat sauce: add pork to the fried shallots along with white pepper, soy sauce, sugar, salt, MSG, and rehydrated mushrooms. Cook until the pork is done. Reserve one-third of the meat sauce and all mushrooms for topping.
3
Prepare the rice slurry: divide the 1260 cc of water in half—use one half to cook the meat sauce and the other half to mix with the rice flour and cornstarch.
4
Combine the slurry and meat sauce: gradually pour the rice slurry into the meat sauce, stirring continuously while heating to fully incorporate and gelatinize the mixture.
5
Adjust seasoning and consistency: taste and adjust salt and white pepper as needed. If the mixture is too runny, heat for 3–5 seconds while stirring until it reaches the right consistency with gentle resistance.
6
Fill bowls and top: pour the mixture into bowls until seven-tenths full. Top each bowl with half a salted egg yolk, reserved shallot-meat mixture, and mushroom pieces.
7
Steam: using a wok with steamer basket, double steamer, or electric cooker (1.5 cups water in outer pot), steam for 25 minutes. Turn off heat and wait 5 minutes before opening the lid.
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