SHUI FOOD RECIPES

Steps:

• Cut beef steak into thin slices against the grains. Transfer to a bowl, add pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Mix well until all the sauces are absorbed. Then add 1 egg white and combine well. Then add 2 tablespoons of starch (recommend using sweet potato starch). Mix well.
• Heat 12 to 20 dried chili peppers with slow fire for half minute and then add 1 tablespoon of Sichuan peppercorn in wok until slightly aromatic. Move out, cool down and then roughly chop.
• Bring a large pot of water to a boiling and then blanch the celery and mushrooms for minute. Transfer out and place at the bottom of serving bowl.
• In a wok, add 2 tablespoon of oil, fry doubanjiang and hot pot seasoning if you are using with slow fire until the red turns red, then add ginger, scallion sections, garlic, fry for 1 minute until aromatic too.  Then place 1/3 of the chili peppers and Sichuan peppercorn we prepared in the first step.  Then pour hot water and let it simmer for 5-8 minutes.
• Add 1 teaspoon of oil in the marinated beef and mix them again to make sure they are evenly coated. Turn up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately. Pour the sauce until the container is almost full.
• Lay garlic, green onion and chili pepper prepared in step 2.Heat up around 2 tablespoons of cooking oil again in small pot. Evenly pour the oil on the surface of the serving bowl. Be careful during the process; do not get burnt! Serve hot!!

Steps:

• Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated. 
• Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg. 
• Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon. 
• Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat. 
• Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings. 
• Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through. 
• Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.