INGREDIENTS:

200g trepang

150g shrimp

1/2 squid

5 mushrooms

3 baby maize

6 pieces carrot

15g asparagus

3 pieces ginger

10g scallion

150ml broth

SEASONING:

A. a. 1/2 tbsp salt; b. 1/2 tbsp sugar; c. 1/2 tbsp cooking wine; d. 1 tbsp oyster oil; e. 1/2 tbsp spice oil; f. a dash of pepper powder

B. a. 1 tbsp starch water; b. 1/2 cup of water

METHODS:

1. Clean and devein the trepang with shrimp, cube the trepang, cut light cross on the squid

2. Soak and chip the mushroom, chip the baby maize, cube and pare the asparagus

3. Boil water, put scallion, ginger and wine in blanch the squid and trepang, drain up

4, Blanch ingredient 5 mushrooms, 3 baby maize,6 pieces carrot, 15g asparagus, wash by cold water, drain up.

5. Preheat the pan by 4 tbsp ooil, fry ingredient 3 pieces ginger, then take them off. Put ingredients 200g trepang, 150g shrimp, 1/2 squid in, add broth, seasoning A, thicken the sauce after boiled, done.