Ingredients (for 4):
- Wax gourd - 4
- Chicken stock - 1 cup
- Pork - 180g
- Conpoy - 2 piecees
- Ginger - 1 slice
- Shiitake mushroom - 3
- Spring onion (white parts) - 2 sprigs
- Marinade
- Soy sauce - 1 tbsp
- Chinese yellow wine - 1 tsp
- White pepper finely - dashes
- Sugar - 1/4 tsp
- Tapioca starch - 1 full tsp
- Sesame oil - 1 tsp
- Thickening
- Oil - 2 tsp
- Garlic - 1 clove
- Chinese yellow wine - 2 tsp
- Tapioca starch - 1/2 tsp + water 1 tbsp
- Sesame oil - 1 tsp
Procedures:
1. Soak the conpoy in water just enough to cover. When softened, then add a slice of ginger and dashes of Chinese yellow wine.
2. Steam the conpoy for 20 minutes under medium-low heat.
3. Once cool down, cut into small pieces. Retain the water.
4. Soak the shiitake mushroom in 1/2 cup of water until softened.
5. Remove the stem and cut the shiitake mushroom into small pieces. Retain the water.
6. Mince the pork.
7. Cut the spring onion (white parts) into small pieces.
8. Add 1 tbsp of shiitake mushroom soaking water into the minced pork. When fully absorbed, add another tbsp. Mix well.
9. Add in the marinade, then mix in single direction, smashing it repeatedly into the bowl.
10. Add in the shiitake mushroom, conpoy and spring onion (white parts). Mix well and smash again a few times. Keep it in the fridge for later use.
11. Use a small knife to remove the outer skin of the wax gourd.
12. Remove the two ends, then cut into pieces about 3 cm thick.
13. Use the small knife to carve out the cavity and remove the seeds, paying attention not to poke the wax guard through.
14. Pour in the chicken stock into the cavity.
15. Steam the wax gourd for 5 minutes, then open the lid and refill in chicken stock. Then steam for another 3 minutes.
16. Remove the chicken stock for later use.
17. Keep the chicken stock for later use.
18. Use kitchen paper to wipe dry the wax gourd interior, then add in some tapioca starch on the inside. Add the minced pork into the cavity.
19. Add a teaspoon of chicken stock onto the minced pork. Pour in conpoy water to the dish.
20. Steam the stuffed wax gourd for 8 minutes.
21. Heat a pan with 2 tsp of oil, and then add in the smashed garlic.
22. Remove the garlic, then add in Chinese yellow wine and chicken stock.
23. Gradually add tapioca starch with water, continue to stir well. Then add in sesame oil.
24. Pour the sauce onto the wax gourd.
25. Serve.
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