Soup - Squid Soup

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

1. Remove membrane from squid. Gut, wash, steam until cooked and cut into rings. Shred ham.

2. Soak and trim mushrooms. Mix with seasoning. Steam for 15 minutes.

3. Boil stock. Add mushroom and ham. Parboil for 5 minutes. Put in squid. Bring to the boil. Sprinkle with Chinese parsley. Serve.