Cut the pork fat into tiny
cubes and blanch the pieces in boiling water for 1 minute.
Rinse under the tap.
Put the pork fat, minced
beef, stock, cornflour, sesame seed oil and 1 1/2 teaspoon of salt
in a mixing bowl and stir, in one direction only, with a fork
until the mixture becomes sticky.
Soak the black mushrooms
in hot water for 30 minutes, remove and discard the stems and
place the caps in a bowl.
Add 1 teaspoon salt, the
sugar and peanut oil and mix well.
Steam the mushrooms over a
medium heat for 5 minutes and set aside.
Divide the beef into 12
portions, molding each portion into an egg shape and place 1
mushroom on top of each 'egg'.
Use 6 small dishes and
place 2 of the beef and mushroom 'eggs' in each dish.
