Shandong Style 
 

Ingredients： 
1/3 oz (10 g) white fungus (tremella)
1/4 tsp salt, or to taste
3 cups (750 ml) Clear stock
1 tbsp rice wine
1 tsp soy sauce
1/4 tsp MSG 
 

Preparation：
Wash the white fungus in warm water, drain and place in a bowl with 2 cups (500 ml) of boiling water. Cover the bowl and let the white fungus soak for 15 minutes, or until soft. Drain and remove the stems and any hard or discolored parts. Wash in warm water three times, then soak again in boiling water for 3 minutes. Remove and place in a tureen.

Pour the stock in a saucepan and add the soy sauce and salt. Heat over high heat to boiling and skim off any foam. Stir in the rice wine and MSG. Ladle 1 cup (250 ml) of the stock over the fungi and let soak for 10 minutes. Drain. Then reheat the remaining 2 cups (500 ml) of stock, add to the tureen, and serve.

Note: In this dish, the white fungus are tender and nutritious and the soup delicately flavored.