Chinese mushroom	150 g
Black Hairy Moss	15 g
Dried Oyster	50 g
Bean vermicelli	20 g
Bean curd strip	30 g
Ginger	7 Slices
Water	6 Cups
Oil
Fermented Taro curd	2 Cubes
Seasoning : for Chinese mushroom
Oil	1 tbsp
Sugar	1 tsp
Salt	1/2 tsp

 

1. Soak Black Hairy Moss to soft. Wash and drain.

2. Bring Water with a slice of Ginger to boil. Add Black Hairy Moss and boil for 5 minutes. Then rinse and drain.

3. Soak the Chinese mushroom to soft. And cut off the stems. Bring the Chinese mushroom with 6 cups of water, 1 tbsp of Oil, 1 tsp of Sugar and 1/2 tsp of salt to boil. Then switch to slow heat and cook for 30 minutes.

4. Soak Dried Oyster to soft. Then drain.

5. Heat up oil on slow heat. Fry Bean curd strip to crispy (about 1 minute). Dish it up. Keep the oil in pot for next step.

 

6. Saute the Ginger slices. Add and saute Dried Oyster , 2 cubes of Fermented Taro Curd and 1/2 tsp of Sugar. Saute and Mix them well.

7. Add the cooked Mushroom with soap. Mix all ingredients well. Cover it and bring water to boil. Then switch to slow heat and boil for an hour. Refill hot water to cover ingredients during stewing.

8. After an hour, add Bean vermicelli, Bean curd strip and Black Hairy Moss. Cover it and cook for 15 minutes.

9. Serve!