Ingredients
* Ginger shreds
* 250g baby cuttlefish
* 150g assorted fresh mushrooms (Hon-shimeji mushroom, maitake mushroom and fresh black mushrooms)
Seasoning
* 300g stock
* 40g Shaoxing wine
* 5g salt
* 5g chicken stock powder
* 5g sugar
* Ground white pepper
* Sesame oil
Method
* Rinse baby cuttlefish and blanch them briefly in boiling water. Drain
* Heat a little oil in wok. Stir-fry ginger shreds until fragrant.
* Add fresh mushrooms and stir-fry until fragrant.
* Pour in all seasoning and baby cuttlefish.
* Cook until done.
* Serve
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