Ingredient
255g squid
10g dried black mushrooms
10g Jinhua ham
4 cups stock
Chinese parsley
Seasoning
1/2 tsp sugar
1/2 tsp light soy sauce
1/2 tsp water chestnut powder
1/2 tsp oil
Pepper to taste
Method
Remove membrane from squid. Gut, wash, steam until cooked and cut into rings. Shred ham.
Soak and trim mushrooms. Mix with seasoning. Steam for 15 minutes.
Boil stock. Add mushroom and ham. Parboil for 5 minutes. Put in squid. Bring to the boil. Sprinkle with Chinese parsley. Serve.
