-
Dice the cooked Chinese
mushrooms
-
Trim, blanch, refresh and
dice the straw mushrooms
-
Dice the roast pork and
duck.
-
Devein, clean and dry the
shrimps with a towel.
-
Coat with the pepper and
cornflour, then parboil in the warm oil and drain for later use.
-
Beat the egg and
shallow-fry with 1/2 tablespoon of the oil to make an egg sheet,
then dice.
-
Reheat the wok, bring the
remaining oil to the boil, and sauté the diced ingredients for a
while.
-
Add a little of the
seasoning and turn off the heat.
-
Stir in the rice, pour in
the rest of the seasoning and mix evenly.
-
Blanch, rinse and dry the
lotus leaf.
-
Grease with some lard,
pour in the rice mixture, and fold up the leaf neatly.
-
Tie with a straw and steam
over high heat for 30 minutes.
-
Remove and serve hot.
