Ingredients
3 g ginseng, 20 g each dried scallops and cooked ham, 50 g winter bamboo shoots, 100 g each water-soaked sea cucumber, pork, and chicken, 15 g dried shrimp.
Seasonings
Scallions, ginger, salt, MSG, cooking wine, and lard, each to taste.
Instructions
1. Soak ginseng in warm water until softened, then slice thinly; steep the slices in baijiu (Chinese liquor) for 5 to 7 days (shaking the container 1 to 2 times daily), then strain through cheesecloth to collect about 25 ml of the medicinal liquid, reserving the ginseng slices for later use.
2. Soak dried scallops and dried shrimp in warm water; slice ham and winter bamboo shoots; cut chicken and pork into small pieces; dice sea cucumber and drain well before setting aside.
3. Add lard to the pot, stir-fry scallions and ginger with cooking wine, then add water as needed along with salt, dried scallops, dried shrimp, ham, winter bamboo shoots, pork, and chicken. Bring to a boil over high heat, skim off any foam, then reduce to low heat and simmer until the meat is tender. Add diced sea cucumber and ginseng-infused liquor, cooking for about 10 more minutes. Finally, add sliced ginseng, cover and let steep briefly, then season with MSG to taste.