Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Dried "jyo" black mushrooms 1 Piece star anise
8 Large button mushrooms 1/2 ts Sichuan peppercorns
2 c Stock

-----------------------------------SAUCES-----------------------------------
1/2 c Plum sauce 3 tb Water
1 tb Warm water 1/2 ts White vinegar
2 tb Dry mustard 1 ts Thin soy sauce

----------------------------------FILLING----------------------------------
1 lb Fatty pork shoulder 1/4 ts Black pepper
1/2 ts Cornstarch 2 Green onions, minced
1 ts Water 1/4 ts Fresh ginger, minced
1 ts Oyster sauce 1 ts Chinese parsley, minced
1 ts Dark soy sauce

Preparation: Wash soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover reserve. Make a paste of dry mustard water; cover let
marry for 30 minutes; then add white vinegar thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch water; add oyster
sauce, soy sauce black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.

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