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SEAFOOD BEANCURD THICK SOUP
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| 1/2 | bean curd |
| 1 | dried Chinese mushroom, (soak 5-10min in water until soft, drain well) |
| 3 | dried black fungus, (soak 5-10min in water until soft, drain well) |
| 1 tbsp | dried Kim Jiam or lotus flower, (soak in water until soft), tied in knots |
| 1/8 | bamboo shoot |
| 5 | shrimp, (shelled, deveined), either whole or cut lengthwise |
| 1 small | squid, (clean) |
| 1 tbsp | cooking oil |
| 1 stalk | spring onion |
| 1 clove | garlic, (smashed) |
| 1 slice | ginger, (smashed) |
| 2 | dried chillies, (optional) |
| 2 | cloves |
| 4 | Sichuan pepper, (don't use green Sichuan peppercorn) |
| 2 cup | chicken stock, (or fish stock or prawn stock) |
| 1,5 tbsp | light soya sauce |
| 1 tbsp | black vinegar |
| 1/4 tsp | brown sugar |
| 1 tsp | sesame oil |
| 1 tbsp | Chinese cooking wine |
| corn starch, (3 tsp corn starch with 1/4 cup water) or half corn and half tapioca starch | |
| 1 | egg, (beaten) |
| salt | |
| Garnish: | |
| Chilli oil | |
| black vinegar | |
| 1 stalk | spring onion, (cut into 2cm long) |
| 1 stalk | coriander, (cut into 2cm long) |
1 flower crab (steamed, shelled)
Beancurd: you can soak it in salt water to get it a bit firmer and that it does not break
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