Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)

Meiwei Mogu Naiyou Dong Zhrou

This steamed egg custard is studded with gingery pork meatballs and topped with crispy fried chanterelles. See the recipe for Meiwei Mogu Naiyou Dong Zhrou» Back to Season of Plenty: Yunnan's Foraged Mushrooms »Ariana Lindquist

This steamed egg custard is studded with gingery pork meatballs and topped with crisp fried chanterelles. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.