Ingredients
1 dried squid, 50 g (about 1.8 oz) lean pork tenderloin, 100 g (about 3.5 oz) spring bamboo shoots, 100 g (about 3.5 oz) trimmed bok choy hearts.
Seasonings
10 g scallions, 5 g ginger, 2 teaspoons salt, a pinch each of MSG and white pepper, 1/2 teaspoon Shaoxing wine, 1 tablespoon baking soda, 4 cups chicken broth, 3 tablespoons vegetable oil.
Steps
1. Soak the dried squid in an alkaline solution for 3 hours until rehydrated, then rinse clean and slice; peel the bamboo shoots and slice, then blanch in boiling water until cooked through; slice the pork tenderloin.
2. Place the pot over high heat, add oil and heat until hot, then stir-fry the scallions and ginger to release their aroma. Pour in the chicken broth, squid, bamboo shoots, and sliced pork, along with cooking wine and salt. Bring to a boil, skim off any foam, then add the bok choy hearts, MSG, and white pepper. Bring to a boil once more and serve.