INGREDIENTS:

1/2 soaked squid, 1/3lb. pork, 1/4 pork stomach, 5 egg dumplings, 4 shiitake mushrooms, 15 pea shell, 1 small bamboo shoot, 1 scallion, 1/2 carrot

SEASONINGS:

2T oyster oil, 1T cooking wine, 1t sugar, pepper as needed, 1/2T cornstarch water

METHODS:

1. Score squid, blanch in boiling water, turn inside out. Slice pork and pork stomach. Soak shiitake mushroom in water until soft, rid of stems, cut into halve. Rip away string from pea shell. Cook bamboo shoots until done, slice. Cut scallion into sections. Slice carrot.

2. Stir-fry scallion sections in 3T of oil first, then add into shiitake mushroom, bamboo shoot slices, carrot slices, and other ingredients.

3. Add all seasonings and 4T of water to cook until thoroughly flavored. Remove when the liquid is almost absorbed and become thick.