Steamed Minced Meat Beancurd with Salted and Century Eggs

[Ingredients]

• 2pcs firm white beancurd

• 3 dried Chinese mushroom, soaked, remove stems and diced - reserve soaking water*

• 1 century egg, peeled and diced

• 1 salted egg, peeled and diced

• 150g minced pork

• 1tbsp light soy sauce

• 1tbsp Hua Diao Jiu

• 1tbsp sesame oil

• 1tbsp oyster sauce

• 1tsp white pepper powder

• 1/2tsp cornstarch

• *2tbsp mushroom soaking water

• Chopped scallions - garnish

• Chopped red chilli - garnish

[Sauce]

• 2tbsp light soy sauce

• 1tbsp sesame oil

• *3tbsp mushroom soaking water

• 1tsp dark soy sauce

[Steps]

1. In a bowl, add in minced pork, light soy sauce, Hua Diao Jiu, sesame oil, oyster sauce, pepper, cornstarch and 2tbsp mushroom soaking water, mix well and let marinate for 10mins.

2. In a another bowl, add in mushrooms, salted eggs and century eggs, mix well.

3. Slice each block of beancurd into 4pcs.

4. Lay beancurd pieces flat on a dish. Spoon meat mixture on top, then top with mushroom mixture.

5. Steam for 10-12mins.

6. Sauce: Mix all ingredients together and pour over beancurd. Garnish with scallions and chilli.

Adapted from The Meatmen Singapore