Ingredients
1250 g (about 2.75 lbs) chicken broth, 200 g (7 oz) sea cucumber, 175 g (6 oz) fish fillet, 125 g (4.5 oz) each of chicken meat, rehydrated squid, and pork, 2 chicken gizzards, and 10 small dried shiitake mushrooms or fresh mushrooms.
Seasonings
lard, salt, white pepper, sesame oil, Shaoxing wine, MSG, and sugar, all to taste.
Instructions
1. Mince the chicken meat into a paste, add wet water chestnut flour and salt, and shape into 10 balls. Separately mince the fish and pork into pastes, add salt, white pepper, sesame oil, and dried water chestnut flour, and shape each into 10 balls. Cut the chicken gizzards, sea cucumber, and squid each into 10 pieces. Wash the small shiitake mushrooms clean and trim off the tough stems.
2. Place all these ingredients into a pot of boiling water, add wine and lard to blanch until cooked, then remove and arrange in small bowls. Season with MSG, salt, and pepper, press down firmly, and steam until fully cooked. Remove from steamer, invert into a large soup bowl, and pour in boiling chicken broth. Serve the soup directly from the pot at the table. This soup dish features a colorful variety of ingredients, an attractive presentation, and a fresh, tender flavor.