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1. Boil 20 quail eggs and peel them. 2. Score 1 squid body and cut it into flat pieces, and briefly boil it with 5 large frozen shrimp (optional) in water with rice wine and salt. 3. Cut 3 shiitake mushrooms, 50 g carrot and 1 red or green bell pepper into flat pieces, cut 60 g of blanched bamboo shoots flat as well, and stir-fry them in an oiled frying pan. 4. Pour in 1/2 cup anchovy broth, 1 tsp salt, 2 tsp soy sauce and 2 Tbsp rice wine, add everything from steps 1, 2 and 3, and bring to a boil. 5. Dissolve 1-2 Tbsp potato starch in water and pour it into step 4 while stirring until thickened, then serve on a plate. |
