Ingredients
Squid, sea cucumber, shiitake mushrooms, shrimp meat, fresh scallops, crab meat, and fish skin, 30 g (about 1 oz) each, 50 g (about 1.75 oz) cucumber, 1 box silken tofu, and chicken broth as needed.
Seasonings
5 g cooking wine, 3 g soy sauce, 2 g each salt, MSG, and white pepper, plus cornstarch to taste.
Instructions
1. Cut the cucumber into rolling knife chunks; briefly boil the soft tofu in water; blanch the squid, sea cucumber, fish skin, and shiitake mushrooms in boiling water; coat the shrimp meat and fresh scallops with starch.
2. Heat oil in a wok, quickly stir-fry the scallops and shrimp until they separate, then remove and drain.
3. Leave a thin layer of oil in the wok, add the main ingredients and garnishes, then seasonings and chicken broth, and braise for about 5 minutes. Meanwhile, place the silken tofu in a clay pot. Thicken the "Eight Immortals" mixture in the wok with a cornstarch slurry, add cucumber, then pour everything into the clay pot over the tofu. This dish is rich in ingredients and flavors, and highly nutritious.