|Dried shrimp||2 Tablespoon|
|Dried black mushrooms||3|
|Hot water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Ground pork||2 Ounce|
|Shredded green onion||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Boiling water||6 Cup (96 tbs)|
Soak dried shrimp and dried black mushrooms in 3 cups hot water until soft, 15 to 30 minutes.
Drain well; discard water.
Remove hard stems from softened mushrooms.
Shred mushrooms with a cleaver.
Chop shrimp with a cleaver.
Heat oil in a medium skillet 30 seconds to 1 minute.
Stir-fry ginger root, chopped shrimp and ground pork 2 minutes until pork is very lightly browned.
Add green onion, shredded mushrooms, soy sauce, 2-1/2 cups water and salt.
Stir-fry until water boils.
Remove skillet from heat and let sauce cool.
Grease a large deep baking dish.
Beat eggs in a small bowl.
Add cooled sauce; mix well.
Pour egg mixture into prepared baking dish; cover.
Pour 4 cups boiling water into a wok or large pot.
Place bowl in a steamer or on a steamer rack over boiling water.
Steam over high heat 15 to 20 minutes until eggs are set, adding more boiling water as needed.
Remove wok from heat.
Let cool slightly before removing eggs.