Lee Yeon-bok's Eohyang Donggo

Cooking tips 💡

• Crush and chop the shrimp with the back of a knife rather than the blade to preserve the bouncy texture when bitten.
• Thoroughly dust the inside of the shiitake mushrooms with starch powder to ensure the shrimp dough adheres well during steaming.
• Adding finely chopped water chestnuts and bamboo shoots enhances the characteristic crunchy texture of Chinese cuisine.

Recommended for 🙋

• ⭐Those who want to recreate a luxurious signature dish from a famous Chinese restaurant at home.
• ⭐Those who want a premium Chinese menu that is not fried, easy on the stomach, and deeply savory.