Mian Xian Hu

Rehydrate the Dried Shiitake Mushrooms in 200 grams of warm Water for 30 minutes. Once soft, squeeze out excess water, remove stems, and thinly slice the caps. Reserve the mushroom soaking liquid.

Thinly slice the Pork Belly. Peel and devein the Fresh Shrimp. Mince the Garlic and thinly slice the Shallots. Prepare a Corn Starch slurry by mixing 30 grams of Corn Starch with 60 grams of cold Water.

Heat 20 grams of Vegetable Oil in a wok or large pot over medium heat. Add the Raw Peanuts and fry, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and set aside to cool.