Ingredients
Clear broth to taste, 1 sheet dried squid (about 150 g / 5 oz), 50 g (about 1 3/4 oz) spinach hearts.
Seasonings
Pepper 1 g (1/4 tsp), salt 2 g (1/2 tsp), MSG 0.5 g (1/8 tsp), cooking wine 10 g (2 tsp).
Instructions
1. Soak the squid in warm water for 1 hour, then rinse clean. Remove the head, tentacles, and outer membrane. Using a sharp knife, slice into thin, even pieces about 9 cm (3.5 inches) long and 3.5 cm (1.4 inches) wide. Place the slices in a bowl, rinse once with warm water, drain, and mix well with white alkali. Pour boiling water over to cover tightly, and let steep until the water is no longer hot to the touch. Drain off the water, add fresh boiling water, cover, and steep again. Repeat this process until the squid turns white, translucent, and tender. Finally, rinse in clean water and set aside.
2. Wash the spinach hearts thoroughly, blanch them in boiling water until cooked, then remove and place them in a soup bowl; bring clear broth to a boil in the pot, add the squid slices, blanch them twice, then remove and arrange on top of the spinach hearts. In a separate pot, bring fresh clear broth to a boil, season with white pepper, salt, MSG, and Shaoxing wine, then pour the seasoned broth into the soup bowl and serve.
This dish features a crystal-clear broth with white, translucent squid that resembles glass, accompanied by vibrant green bok choy hearts for a refreshing presentation—smooth and tender on the palate, with a clean, delicate flavor.