Ingredients
200 g sea hare (sea slug), 150 g each of taro and green beans.
Seasonings
5 g each of shredded scallion and ginger, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 1 tablespoon each soy sauce and Shaoxing wine, 1500 g (about 6 1/2 cups) beef bone broth, a drizzle of sesame oil, and 2 tablespoons vegetable oil.
Steps
1. Trim and wash the green beans, then cut them diagonally into sections; peel the taro, wash it, and cut into rolling knife chunks; clean the squid by removing the innards, wash it, and briefly blanch in boiling water.
2. Heat oil in a wok until hot, first add shredded scallion and ginger and stir-fry until fragrant, then add taro, long beans, cooking wine, and soy sauce, stirring everything together evenly.
3. Then add beef bone broth, salt, and chicken bouillon, cooking until tender, then add the sea hare, reduce to low heat and cook for 10 minutes, drizzle with sesame oil and serve.