Fa Cai You Yu (Black Moss and Squid)
Black moss is simmered with dried and fresh squid to create a savory, flavorful soup. The dish carries auspicious symbolism and is often served to mark festive occasions.
Ingredients
Dried black moss (soaked in cold water, rinsed clean)
10 g
Dried squid (soaked, scraped clean, scored and sliced)
1
Fresh squid (scraped clean, scored and sliced)
1
Ginger wine
1 tbsp
Wet starch
1 tbsp
Stock
2 cup
Water
3 tbsp
Fine salt
1 tsp
Sugar
1 tsp
MSG
1 tsp
Vegetable oil
1 tbsp
Instructions
1
Step 1
Soak the black moss in cold water for 30 minutes, then rinse it clean and drain off the excess water.
2
Step 2
Soak the dried squid in water until rehydrated, then scrape both the dried and fresh squid clean with a knife. Score a crosshatch pattern on the belly side of each, then cut them into large pieces.
3
Step 3
Blanch the rehydrated dried squid and the fresh squid separately in boiling water for 1 minute, then immediately plunge them into cold water to cool. Drain well.
4
Step 4
Heat the vegetable oil in a wok to about 30% hot, add the ginger wine and stock, and bring to a boil. Stir in the wet starch and water, then add the black moss, squid, fine salt, sugar, and MSG. Stir gently with a ladle to combine and cook for 1 minute. Serve.
