Ingredients
75 g fresh shrimp, 50 g each of fish maw, sea cucumber, and winter bamboo shoots, along with an appropriate amount of baby bok choy and honey-infused superior broth.
Seasonings
To taste: cooking wine, MSG (or chicken bouillon), salt, white pepper, scallions, ginger, and spices.
Instructions
1. Blanch the fish maw, sea cucumber, fresh shrimp, winter bamboo shoots, and bok choy hearts separately, then soak them in broth for 3 minutes, and drain well.
2. Heat a wok over high heat, season with scallions and ginger, then add the broth. Add the fish maw, sea cucumber, fresh shrimp, and winter bamboo shoots, bring to a boil, then transfer to a preheated iron pot. Place the pot on a burner stand, ignite the alcohol burner, and serve once it comes to a boil.