Ingredients
200 g cornmeal, 40 g each of sliced lamb, shelled shrimp, sliced carrot, and rehydrated kelp, plus 30 g each of fresh lily bulb petals and baby bok choy.
Seasonings
7 g each of sliced scallion and ginger, 2 teaspoons Shaoxing wine, 8 g soy sauce, 1/2 teaspoon each salt, MSG, and pork bouillon powder, 1 tablespoon water starch, 500 g (about 2 cups) broth, 2 tablespoons vegetable oil.
Steps
1. Wash the kelp and slice it; mix the lamb slices and shrimp with water starch until well coated; pour boiling water over the cornmeal and stir to form a dough, roll it out into a thin sheet, and cut into diamond-shaped pieces.
2. Heat oil in a wok until hot, add scallion slices and ginger slices to release their fragrance, then splash in cooking wine and soy sauce. Add broth, bring to a boil with kelp and lily bulbs, then add the dough slices and cook until they are about 70% done. Finally, add the remaining seasonings and cook through until done.