30 minutes
3 Servings
Simmering
Pork shoulder slices — 200g
Hon-shimeji mushrooms — 1 pack
White beech mushrooms — 1 pack
Golden oyster mushrooms — 1 pack
Fried tofu — 120g
Scallions — 3 stalks
Carrot — 15g
Seaweed seafood broth — 300ml
Soy sauce — 1 tablespoon
1
Prepare all the ingredients. Cut the pork slices into bite-sized pieces and the carrot into small chunks. Trim the roots off the mushrooms and separate them into smaller pieces. Divide the Scallions—cut the white parts into sections and finely chop the
2
Add 1 teaspoon of oil to the pot and heat over medium-high heat. Add the mixed mushrooms and patiently stir-fry until the moisture evaporates and they become dry and fragrant.
3
Add the white parts of the scallions and pork slices to the pot. Stir-fry until the pork releases its juices and the liquid evaporates.
4
Pour in the soy sauce and stir-fry to coat the ingredients evenly, allowing them to take on color and release a rich soy aroma.
5
Finally, add the carrot and fried tofu to the pot, then pour in the kelp and seafood broth. Simmer over medium heat for 10–15 minutes. Before serving, garnish with chopped scallions.
