Ingredients
25 g each of water-soaked sea cucumber, pearl abalone, and fresh squid, 50 g each of shrimp paste and water-soaked bamboo fungus, 20 g of ham slices, and an appropriate amount of purple perilla leaves and superior broth.
Seasonings
Salt and MSG to taste.
Instructions
1. Wash the purple perilla leaves, stuff them with shrimp paste, then steam until cooked and set aside.
2. Rinse the abalone and fresh squid, then slice them separately. Blanch them together with the ham slices in a hot pot.
3. Add the broth, salt, and MSG to the pot to season, then add the rehydrated sea cucumber, pearl abalone, fresh squid, rehydrated bamboo fungus, and ham slices. Bring to a boil, then transfer to a serving bowl and top with the perilla leaves.