Ingredients
250 g (about 9 oz) firm tofu, 40 g (about 1.4 oz) diced ham, 30 g (about 1 oz) each diced cured pork, straw mushrooms, and diced green carp.
Seasonings
Ginger, minced; chicken bouillon; ground white pepper; MSG; sugar; cooking wine; soy sauce; water and cornstarch slurry; fresh broth; and vegetable oil, all to taste.
Steps
1. Rinse the firm tofu, cut it into cubes, and blanch in boiling water to remove any alkaline taste, then drain; rinse the straw mushrooms, cut them in half, and briefly blanch them together with the green fish cubes, cured pork cubes, and ham cubes, then drain well.
2. Heat oil in a wok until hot, add minced ginger and stir-fry until fragrant, then pour in fresh broth, add salted pork, straw mushrooms, ham, green fish, and tofu, bring to a boil, then add seasonings and cook until flavored, thicken with a cornstarch slurry, remove from heat and serve in a bowl.