Ingredients
400 g (about 14 oz) rehydrated squid, 100 g (about 3.5 oz) braised pork belly, 4 dried shiitake mushrooms, 300 g (about 10.5 oz) lettuce.
Seasonings
6 cloves garlic, several slices ginger, 2 scallions (shredded), and appropriate amounts of Shaoxing wine, sesame oil, cornstarch, white pepper, and salt.
Instructions
1. Soak the dried shiitake mushrooms until soft, remove the stems, and cut the roasted pork belly into chunks; fry the garlic cloves in hot oil until golden, then remove; clean the rehydrated squid by peeling off the skin and membrane, cut off the head and tail, place skin-side down on a cutting board, score it in a crisscross pattern to create a lychee flower effect, then cut into rectangular pieces and set aside; wash the lettuce, cut into short sections, and place in a clay pot.
2. Add 1 tablespoon sesame oil, stir-fry ginger and garlic until fragrant, add mushrooms and 1/2 tablespoon Shaoxing wine, then add salt and pepper to taste, bring to a boil, thicken with cornstarch slurry, add roasted pork belly and squid pieces, toss to coat evenly, pour into a clay pot lined with lettuce, cover and bring to a boil over high heat, add scallions and 2 tablespoons sesame oil, then serve.