Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water. If possible, you'll want to soak the dried shiitake mushrooms a day in advance.
Separate the squid's body and head. Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone).
Separate the tough ribs and tender leaves of the bok choy and slice.
Also separate the ribs and leaves of the Chinese cabbage and slice. Slice the Chinese cabbage ribs thinly.
Slice the carrot into 2 mm slices and lightly blanch.
Using the ingredients listed, season the shrimp and squid massaging the ingredients in well.
Season the pork too, massaging the ingredients in.
Lightly fry the pork, shrimp and squid in 130°C vegetable oil. In a separate pot, add the ingredients for the soup and bring to a gentle boil.
Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done. The shrimp should now be plump. Be careful not to cook them too much.
The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried.
Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning. Once everything has cooked to about 90% doneness add the tender parts of the vegetables.
Add water mixed with katakuriko to thicken the sauce. Drizzle sesame oil to finish.
Place some rice on a plate and then top with the mixture. Add boiled quail eggs and it's done!
The shrimp are plump and delicious.
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Story Behind this Recipe
This is more delicious than what you can get at a Chinese restaurant!
● Add the water mixed with katakuriko after you turn off the heat. Lightly mix it in and then turn the heat back on. ● For the shrimp and squid to turn out delicious, definitely pre-season them! ● Take care not overcook the shrimp.