Ingredients
6 large shrimp, 200 g (about 7 oz) Chinese lettuce (celtuce), 100 g (about 3.5 oz) rehydrated squid, 80 g (about 2.8 oz) clams.
Seasonings
A small amount of minced scallion and minced ginger, 1 teaspoon salt, 1/2 teaspoon chicken bouillon, 1 tablespoon each of cooking wine and vegetable oil, and 1500 g (about 6 1/3 cups) of stock.
Steps
1. Peel and wash the Chinese lettuce, then cut it into diamond-shaped pieces; clean the squid, score it with a crisscross pattern, then cut into small pieces; wash the large shrimp and clams separately.
2. Bring a pot of water to a boil, add the squid pieces and clams, blanch briefly, then drain and rinse.
3. Heat vegetable oil in a pot, add minced scallions and ginger and stir-fry until fragrant, then pour in broth and bring to a boil, add squid, clams, prawns, and asparagus lettuce chunks, season with salt, chicken bouillon, and cooking wine, simmer for about 10 minutes, then transfer to a bowl and serve.