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1
Reconstitute the wood ear mushrooms and dried shiitake mushrooms in water.
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2
If possible, you'll want to soak the dried shiitake mushrooms a day in advance.
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3
Separate the squid's body and head.
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4
Cut the body into 2 x 4 cm slices, and score the slices diagonally (similar to a pine cone).
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5
Separate the tough ribs and tender leaves of the bok choy and slice.
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6
Also separate the ribs and leaves of the Chinese cabbage and slice.
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7
Slice the Chinese cabbage ribs thinly.
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8
Slice the carrot into 2 mm slices and lightly blanch.
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9
Using the ingredients listed, season the shrimp and squid massaging the ingredients in well.
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10
Season the pork too, massaging the ingredients in.
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11
Lightly fry the pork, shrimp and squid in 130C vegetable oil.
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12
In a separate pot, add the ingredients for the soup and bring to a gentle boil.
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13
Cook the pork to about 80% doneness, and the shrimp and squid till they're about 60% done.
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14
The shrimp should now be plump.
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15
Be careful not to cook them too much.
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16
The tough vegetables (carrot, Chinese cabbage and bok choy ribs) should also be lightly fried.
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17
Add the fried vegetables, cloud ear mushrooms and dried shiitake mushrooms to the prepared soup and check the seasoning.
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18
Once everything has cooked to about 90% doneness add the tender parts of the vegetables.
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19
Add water mixed with katakuriko to thicken the sauce.
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20
Drizzle sesame oil to finish.
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21
Place some rice on a plate and then top with the mixture.
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22
Add boiled quail eggs and it's done!
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23
The shrimp are plump and delicious.
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24
Here's an easy way to make boiled quail eggs.
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25
Here's how to make chicken stock.
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26
Homemade dried shiitake mushrooms are cheap and delicious!.
