Step 1

In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.

Step 2

Trim the ends off of the seafood mushrooms, and give them a quick clean.

Step 3

In a small bowl, smash the red fermented bean curd down into a rough paste.

Step 4

Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.

Step 5

Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.

Step 6

Add water, which includes the water that the shiitake mushrooms were soaking in.

Step 7

Add all of the sauce that we mixed earlier.

Step 8

Prepare a slurry by mixing cornstarch and water in a small bowl.

Step 9

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.