Ingredients
750 g (about 1.5 lbs) silken tofu, 150 g (about 5 oz) fresh shrimp, 100 g (about 3.5 oz) each fresh squid and fresh oysters, 50 g (about 1.75 oz) peeled winter bamboo shoots, 15 g (about 0.5 oz) each dried scallops and dried shrimp, 5 rehydrated shiitake mushrooms, 1 leek.
Seasonings
Garlic cloves, salt, MSG, ground white pepper, soy sauce, cooking wine, oyster sauce, water starch, stock, and vegetable oil, all to taste.
Preparation
1. Blanch the silken tofu in boiling water to remove the beany flavor, then drain and cut into small cubes; wash the garlic chives and cut into small sections.
2. Rinse the shiitake mushrooms and winter bamboo shoots, then cut them into diamond-shaped slices; rinse the fresh squid and cut it into small pieces; remove the heads and shells from the fresh shrimp, then rinse them clean.
3. Soak the oysters in clean water, rinse them thoroughly, then blanch briefly in boiling water and drain.
4. Soak the dried scallops and dried shrimp in warm water until softened, rinse clean, then place them in a bowl with a little water and steam until cooked through; remove from the steamer.
Steps
1. Heat vegetable oil in a wok or pot until it reaches 350°F (medium-high heat), then add garlic cloves and leek sections, stir-frying briefly until fragrant.
2. Then pour the soup along with the dried scallops and dried shrimp into the pot, add the oysters, sea shrimp, and cuttlefish pieces, bring to a boil, then add cooking wine, salt, white soy sauce, oyster sauce, and broth, and bring to a boil again.
3. Reduce to medium heat and cook for about 5 minutes, then season with MSG and white pepper, thicken with a cornstarch slurry, and transfer to a clay pot to serve.