高汤 1 夸脱

几朵干香菇

几片干木耳

金针菇 适量

鱿鱼 1条

大虾 3-5只

蟹条 2 条

红油笋丝 2 盎司

豆腐 5盎司

鸡蛋1个

香菜 适量

生抽 4大勺

老抽 2 大勺

白胡椒粉 2茶勺

白醋 6大勺

鸡粉 1茶勺

辣油 适量

干香菇和木耳洗净用一杯水浸泡过夜后切丝

鱿鱼去皮切丝， 虾去壳去虾线切小块

把高汤，香菇木耳和泡香菇的水一起放入锅中煮开后再煮4-5分钟

加入生抽，老抽，笋丝蟹条，金针菇再煮2分钟

放入豆腐和其他的调料

加入淀粉水把汤调浓稠

加入鱿鱼，虾后煮1分钟， 倒入打散的鸡蛋。 出锅时加入香菜。

Broth 1 quart

A few pieces of dried mushrooms

A few pieces of dried fungus

Enoki Mushroom some

1 Squids

Jumbo Shrimp 3-5 pieces

Crab stick 2 pieces

Hot chili Bamboo shoots 2 oz.

Tofu 5 oz. cut into small pieces

Egg 1

Cilantro some

Light Soy sauce 5 tablespoons

Dark Soy sauce 2 tablespoons

White pepper 2 teaspoons

White vinegar 6 tablespoons

Chicken powder 1 tea spoon

Chili oil some

Wash the dried mushrooms and fungus then soak overnight with a cup of water

Peel the squid’s skin and cut in thin strips, peel and devein shrimps then cut into small pieces

Add broth, mushroom, fungus and the water used to soak the mushroom in a pot and bring to boil then continue to cook for 4-5 minutes

Add both soy sauce, shredded crab sticks, enoki mushroom and cook for 2 minutes

Add tofu and other spices

Add starch water to thicken the soup

Add squid, shrimp and cook for 1 minute, pour in beaten egg. Add cilantro when ready to serve.