Using frying pan make 1large thin pancake
with the mixture.
Add 1/2 teaspoon salt, 2 teaspoons
cornstarch, 1 teaspoon wine and 1 egg to ground pork, mix well.
Put half of the mixture on the pancake,
roll into a tube. Make small diarical shaped meat balls with the other
half of the mixture, steam the meat roll and balls for about 10 minutes
or until done.
Slice the ham, chicken, and squid into
different shape.
Peel and boil whole bamboo shoot about 15
minutes, let cool and slice. Soak dried mushroom in warm water and
remove stem, then slice.
Cut sea cucumber crosswise about 2 1/2
inches long, boil with some extra green onion and ginger about 10
minutes. Fry the sea cucumber in 2 tablespoons heated oil, add 2
tablespoons soy sauce, cook about half minute. Drain and discard the
juice.
Heat 3 tablespoons oil. Fry the chicken
meat, sliced bamboo shoots, baby corn, mushrooms and pea pods, then add
soup stock, 2 tablespoons soy sauce, 1 1/2 teaspoons salt, cook for 1
minute. Add sea cucumber and ham, continuing to cook a while. Stir in
cornstarch paste until thickened and heated through, sprinkle sesame
oil, arrange the meat balls and sliced meat roll on a large platter.
Pour the thickened mixture on the platter
and serve.
