Stuffed Twisted Crullers With Vegetables

Ingredients
2 Twisted Crullers
150g Pork belly
40g Black Fungus
40g Wood Fungus
240g Broccoli
80g Carrot

Seasoning:
1 teaspoon oyster sauce
1 teaspoon salt
1/2 cup stock
1/2 teaspoon cornflour

Method
1. Cut slantwise twisted crullers into pieces. Wash pork belly clean, add in brine and marinate briefly. Wash black fungus and wood fungus clean, soak in water until soft, cut into small pieces. Cut broccoli up into faces. Slice carrot.
2. Potted meat paste stuffing on the twisted crullers, shallow-fry until cooked. Scald in boiling water for a while in order to remove the greasy.
3. Stir-fry fungus until fragrant. Pour in stock and simmer. Add in broccoli and carrot. Simmer until thoroughly done. Put in twisted crullers, cook briefly. Season, thicken with the cornstarch solution. Dish.