Seasonings
150 g dried radish (about 5 oz), 3 shiitake mushrooms, and dried chili peppers to taste.
Seasonings
1 scallion, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, chili sauce, ground white pepper, stock, and vegetable oil, all to taste.
Steps
1. Soak the dried radish in water until softened, then rinse and drain; trim the stems from the shiitake mushrooms, wash them clean, and score a crosshatch pattern on the caps.
2. Remove the tough outer layers from the scallions, wash them, then cut a portion into thin shreds and the remainder into small sections.
3. Heat vegetable oil in a pot, add scallion segments, shiitake mushrooms, and dried chili peppers, stir-frying until fragrant. Pour in broth and cook until the mushrooms are tender, then add the dried radish strips and seasonings, simmering for 10 minutes to infuse flavor. Sprinkle with shredded scallions, then transfer to a serving bowl.