1. Soak dried shiitake mushrooms in water until soft, remove, and drain; Cut off stems; Chop.
2. Rinse lotus roots and chop; Rinse water chestnut and chop.
3. Rinse ground pork; Add seasonings; Mix well by stirring clockwise; Slap the mixture hard to the table at least 10 times to make the mixture be fluffy but not too loose; Add minced lotus roots, minced water chestnut and minced mushroom; Mix well by stirring clockwise; Slap the mixture hard to the table at least 10 times to make the mixture be fluffy but not too loose.
4. Divide the mixture in few parts; Roll each into a ball-shape; Press lightly into round flat cakes.
5. Heat 1T oil in a non-stick pan over a high heat; Pan-fry the flat cakes over a low heat until done. Ready to serve.
COOKING TIPS:
1. Since it takes long for the pork to be done, it is better to have the cake thin and pan-fry over a low heat.
2. For a better taste, slapping hard to the table is important.
3. If fresh water chestnuts are not available, canned one is fine.
4. Daliang is a famous area in Foshan of Guangdong where the Kungfu hero, Master Wong, originated from.
