Ingredients
6-8pcs fresh big drumlets
A few small pcs each of these dunjitang herbs; dongsham, huaisan, beiqi, chuanxiong, dried lilybulbs, plus a small handful wolfberries.
Abt one tbspn cornflour with water
A few drops dark soya sauce
Steps
1. Quick rinse of drumlets n rub with some salt. Leave aside.
2. Heat up the steamer.
3. A quick rinse of those herbs except wolfberries, lay at the base of a heatproof plate.
4. Then lay the drumlets on top. Add some water over it.
5. Steam on high heat abt 15mins or till drumlets are cooked.
6. Last few mins, open steamer lid n add wolfberries on top.
7. Once cooked, transfer out the drumlets n herbs onto a clean plate.
8. Pour the balance sauce collected in a small saucepan. Heat over low heat n when slightly bubbling, drop a few drops of dark soya sauce n add cornstarch to thicken to a desired consistency.
9. Drizzle over the new plated drumlets.
10. Serve hot with white rice.
Note
As i bought my herbs in loose form fem medical hall, pls estimate herbs proportionately with quantity of meat.
Discussion: https://www.facebook.com/photo.php?fbid=593632057446554&set=gm.854260287976382&type=1&theater
