Seasonings
Monkey head mushroom, bamboo fungus, hazel mushroom, yellow mushroom, shiitake mushroom, button mushroom, and porcini mushroom, each to taste.
Seasonings
a small amount each of ginger slices, salt, beef bouillon powder, ground white pepper, Shaoxing wine, clear broth, and chicken fat.
Steps
1. Soak all the assorted mushrooms in water until rehydrated, then wash and trim them clean. Blanch them in boiling water until fully cooked, then drain well.
2. Heat chicken fat in a wok until hot, first add ginger slices and stir-fry until fragrant, then splash in cooking wine, pour in clear broth, add all the mushroom ingredients, and bring to a boil.
3. Then add beef broth powder, salt, and pepper to taste, skim off any foam, and continue simmering for about 30 minutes until the flavors meld, then remove from heat and serve in bowls.