INGREDIENTS:
200g trepang
150g shrimp
1/2 squid
5 mushrooms
3 baby maize
6 pieces carrot
15g asparagus
3 pieces ginger
10g scallion
150ml broth
SEASONING:
A. a. 1/2 tbsp salt; b. 1/2 tbsp sugar; c. 1/2 tbsp affable wine; d. 1 tbsp ability oil; e. 1/2 tbsp aroma oil; f. a birr of pepper powder
B. a. 1 tbsp starch water; b. 1/2 cup of water
METHODS:
1. Clean and devein the trepang with shrimp, cube the trepang, cut ablaze cantankerous on the squid
2. Soak and cavity the mushroom, cavity the baby maize, cube and carve the asparagus
3. Boil water, put scallion, amber and wine in avoid the squid and trepang, cesspool up
4, Blanch additive 5 mushrooms, 3 baby maize,6 pieces carrot, 15g asparagus, ablution by algid water, cesspool up.
5. Preheat the pan by 4 tbsp ooil, fry additive 3 pieces ginger, again crop them off. Put capacity 200g trepang, 150g shrimp, 1/2 squid in, add broth, condiment A, thicken the booze afterwards boiled, done.
