Prosperity Pot (Fu Gui Bao)

Soak the dried bean curd skin in cold water overnight, or in 50-60°C hot water for approximately 2 hours until soft. Once softened, cut it into smaller pieces using scissors.

Remove the root and any unappealing outer leaves from the Chinese cabbage. Tear the remaining leaves into large pieces. Wash them thoroughly in clear water.

Bring a pot of water to a boil. Add 1 teaspoon of salt and 1 tablespoon of cooking oil to the boiling water. Blanch the Chinese cabbage until the water boils again, then remove and let it cool slightly. Squeeze out any excess water and cut the blanched cabbage into 2-3 large pieces. Arrange neatly on a plate.

Pat the tofu blocks dry with paper towels. Cut each block into thick slices. Heat cooking oil in a wok or deep pan over high heat. Deep-fry the tofu slices until they are golden brown and firm. Remove and drain excess oil.

Soak the dried wood ear mushrooms in clear water for about 30 minutes until rehydrated. Drain canned button mushrooms and trim their stems. Score a cross on the top of each mushroom for better flavor absorption. Blanch both the wood ear mushrooms and scored button mushrooms in boiling water for a few minutes, then remove.

Place quail eggs in a pot with cold water and a pinch of salt. Bring the water to a boil, then reduce the heat to medium and cook for 5-6 minutes. Once cooked, peel the quail eggs.

Heat 1 tablespoon of cooking oil in a wide clay pot over low heat. Add the dried shrimp, sliced ginger, and minced garlic. Sauté until fragrant.

Add 2 tablespoons of oyster sauce to the pot and stir-fry briefly until the sauce is fragrant. Place the blanched Chinese cabbage as the first layer in the pot.

Add enough water to just cover the Chinese cabbage. Season with 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of MSG. Bring the mixture to a boil, then reduce the heat to low.

Arrange the prepared bean curd skin as the second layer. Then, add the wood ear mushrooms, scored button mushrooms, and peeled quail eggs. Finally, add the fried tofu.

Carefully add more water, ensuring not to overfill the pot as the ingredients will release more liquid during simmering. Drizzle 1 tablespoon of light soy sauce over the ingredients for added flavor.

Cover the clay pot and simmer on low heat for 15 minutes. After 15 minutes, turn off the heat and let the pot sit, covered, for another 15 minutes to allow the residual heat to continue cooking and infuse flavors.