👨‍🍳 Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and finely chop the mushroom caps.

   💡 Tip: Soaking mushrooms in warm water helps them rehydrate faster and releases more flavor.
2. 2

   In a bowl, marinate the ground pork with 1 tablespoon of soy sauce, sesame oil, Shaoxing wine, white pepper, cornstarch, salt, and sugar. Mix well and let it sit for 15 minutes.

   💡 Tip: Marinating the pork tenderizes it and adds depth of flavor.
3. 3

   In a separate bowl, whisk the eggs thoroughly. Gradually whisk in the water or chicken broth, the remaining 1 tablespoon of soy sauce, and a pinch of salt until well combined.

   💡 Tip: Ensure the liquid-to-egg ratio is correct for a smooth custard. Straining the mixture can result in an even silkier texture.
4. 4

   Add the chopped mushrooms and marinated pork to the egg mixture. Stir gently to distribute evenly.

   💡 Tip: Avoid overmixing once the pork is added to prevent the egg from becoming tough.
5. 5

   Pour the mixture into a heatproof dish or individual ramekins. Cover the dish tightly with plastic wrap or aluminum foil.

   💡 Tip: Covering the dish prevents condensation from dripping onto the custard, ensuring a smooth surface.
6. 6

   Steam the dish over medium-high heat for 18-20 minutes, or until the egg custard is set and cooked through. You can test for doneness by inserting a skewer; it should come out clean.

   💡 Tip: Adjust steaming time based on the depth of your dish. A gentle simmer is preferred over vigorous boiling.
7. 7

   Once cooked, remove from heat and let it rest for a few minutes. Garnish with sliced scallions and goji berries (if using).

   💡 Tip: Serving immediately allows the custard to be at its most tender.