Relative to the seafood that can be eaten in all seasons, the rarer is the delicacy of the mountain. The real wild fungus can only be found in late spring and summer every year. I think its freshness is better than the seafood. This year's weather is hot earlier. The wild fungus in Yunnan area can't wait for a big show. A wild Morchella meets the spring. It's a blessing to eat ahead of time.
Step1:Select Morel of the same size. Remove the dirt from the roots and was
Step2:Scald the wok a little. When it's soft, you can take it up
Step3:Prepare a small half bowl of minced meat. And two egg
Step4:Put the eggs in the minced meat. Add some salt. Mix the chicken essence a little and mix well
Step5:Put the prepared minced meat one by one into the belly of Morchella. It's only two thirds full
Step6:Put the stuffed Morel in place at one time. Pour some steamed fish drum oil on it
Step7:Steam for about 15 minute
Step8:A little oil in the pot. Add two spoonfuls of abalone juice, one spoonful of oil, a little bit of garlic. A small bowl of water starch sauc
Step9:Sprinkle a little scallion and pepper on the steamed Morel. Then pour the mixed juice on it
Cooking tips:There are skills in making delicious dishes.