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Cuttlefish Soup with Rice Noodles

Soups and Congees

Cuttlefish Soup with Rice Noodles
2 cuttlefish, their membranes and backbone removed and discarded, then cut at an angle vertically and horizontally
2 Tablespoons Chinese rice wine
1 scallion, knotted
3 slices fresh ginger, smashed
½ pound rice noodles, wide ones preferred
4 black mushrooms, soaked, stems removed and discarded
2 celery stalks, slice thinly on an angle
1 carrot, cut in half the long way, then thinly sliced
2 Tablespoons lard or vegetable oil
6 cups chicken or fish stock
1 teaspoon salt
dash of ground white pepper
10 fresh live clams, soaked in salt water for an hour, steamed for three minutes, shells discarded, likewise any clams that do not open
1. Blanch the cuttlefish pieces with the rice wine, scallion, and ginger for two minutes, then drain and discard everything but the cuttlefish.
2. Put the mushrooms, celery, and carrot pieces in the oil, and stir-fry for one minute, then add the stock, salt and pepper, and the rice noodles, and simmer about two minutes until the noodles are soft. Then add the clams and cuttlefish pieces and simmer for one to two minutes, then serve.

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