1 piece of tofu, 220g(1/2lb.) ground pork, 1 squid, 150g(1/3lb.) sea cucumber, 1 chicken leg, 80g(1/6lb.) thousand-year-old ham, 1 green bamboo shoot, 1 small brunch of day lily, 4 shiitake mushrooms, 5 sugar snap peas, 1 green onion, 1T Shaoxing wine, 1 cup of chicken/pork/beef stock, 1 cup of oil.
SEASONINGS:
(1) 1t salt, 1/2T sugar, 1t cornstarch, pepper as needed.
(2) 2t salt, 1T Shaosing wine, pepper as needed.
PREPARATION :
1. Stir chopped tofu, ground pork and seasoning (1) well; Shape into balls; Heat a wok and then add 1 cup of oil; Heat it up over a high heat and then turn to a medium heat; Slowly slide in meat balls and deep-fry until golden brown; Remove and pat dry.
2. Rinse squid, make crisscross incisions on the squid and cut into pieces; Rinse, cut sea cucumber into small pieces, and then blanch in boiling water to remove unpleasant odor; Rinse, cut chicken leg into small pieces, and blanch in boiling water to remove blood; Blanch thousand-year-old ham in boiling water for a few seconds to remove its saltine.
3. Rinse, cook bamboo shoot until done, and then slice; Soak day lily in water until soft, remove and tie each into a knot; Rinse and cut shiitake mushrooms into small pieces.
4. Rinse and cut spring onion into sections; Stir-fry in wok until fragrant; Pour stock; Cook until boiled and remove the spring onion; Add all ingredients into the stock and drizzle 1T Shaoxing wine; Simmer over a low heat for 20 minutes.
5. Before removing from heat, add sugar snap peas and flavor with seasoning (2). Ready to serve.
COOKING TIPS :
1. Thousand-year-old ham is salty and tough. It is important to cook it in water for a few seconds before adding to soup.
2. Remember to simmer thousand-year-old ham over a low heat so that the flavor releases and the soup becomes more delicious.
3. To shorten the cooking time and for better presentation, it is good to make crisscross incisions on squids and the incisions should be up to 2/3 of the thickness.
4. Watch out when adding oil to a heated wok!
