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- Rinse mushroom stalks well and soak until tender. Remove, rinse again and drain well. Use a chopper to smash the mushroom stalks until soft and flat, then cut or shred the stalks finely.
- Heat sesame oil and sauté ginger until fragrant, then add mushroom stalks. Stir until aromatic. Adjust with seasoning to taste.
- Pour in water and bring to the boil. Reduce the heat and simmer for 1015 minutes. Add thickening and splash in 1 tablespoon Shao Hsing Hua Tiau wine to taste.