Li Hongzhang's Hotchpotch

Ingredients

• Sea cucumber 100g
• Fish maw 50g
• Chicken 100g
• Ham 50g
• Shiitake mushrooms 50g
• Winter bamboo shoots 50g
• 6 quail eggs
• Stock 500ml

Cooking Steps

1. 1. Wash the mushrooms and set aside
2. 2. Heat oil in a pot, add onion, ginger and garlic and stir-fry until fragrant
3. 3. Add sea cucumber and stir-fry quickly over high heat until it changes color.
4. 4. Add mushrooms and winter bamboo shoots and stir-fry until cooked
5. 5. Add salt and a little soy sauce to make it fresh, stir-fry over high heat and serve.

Cultural Tips

Li Hongzhang's chowder is one of the classic representatives of Anhui cuisine, carrying rich regional food culture and cooking wisdom.