Ingredients
700 g (about 1.5 lbs) water-soaked sea cucumber, 160 g (about 5.6 oz) ground pork, 2 shiitake mushrooms, 2 bamboo shoots, 2 eggs, 600 g (about 2.5 cups) clear broth.
Seasonings
Scallion, oil, salt, vinegar, ginger slices, Shaoxing wine, soy sauce, water chestnut starch, sesame oil, and white pepper, all to taste.
Instructions
1. Dice the black mushrooms and winter bamboo shoots; beat the eggs; cut the sea cucumber into small cubes and blanch them in boiling water with scallions and ginger to remove any fishy odor.
2. Finely mince the pork, then stir-fry in hot lard until cooked. Add some clear broth and soy sauce to create a red-colored sauce. Add the diced shiitake mushrooms, diced bamboo shoots, and diced sea cucumber to the pot along with the remaining broth and wine. Bring to a boil over high heat until cooked through. Thicken with a light cornstarch slurry, then pour in the beaten egg. Sprinkle with white pepper, and finish with a splash of vinegar and sesame oil to taste.