Steamed Grouper and Bean Curd Skin Rolls with Oyster Sauce Recipe

Ingredients

• 150 grams  grouper flesh

• 4 dried black mushrooms

• 8 smalls slices Jinhua ham

• 1 sheet bean curd skin (cut into 8 small pieces)

• 8 strips Chinese chive

• ground white pepper

• corn flour

• 3/4 tbsp oyster sauce

• 1/4 tsp sugar

• 2/3 tsp corn flour

• 1 tsp sesame oil

• 1/3 cup water

Method

1. Remove stalks from mushrooms. Soak until soft and slice.

2. Rinse Chinese chive. Blanch in boiling water until soft.

3. Rinse grouper and wipe dry. Cut into 8 pieces and marinate for a while.

4. Lay flat a piece of bean curd skin. Put a piece of grouper, mushroom and a slice of ham on top. Roll up and

   tie with a strip of Chinese chive. Put on a plate. Repeat for the remaining ingredients and steam over high

   heat for 5 minutes. Remove the liquid. Bring the oyster sauce to the boil. Pour over the grouper and

   bean curd skin rolls. Serve.

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