20 g dried prawns, rinse and soak 10 minutes or longer in just enough water to cover
10 g dried squid body, quill discarded, at room temperature with scissors, cut crosswise about 3 cm long; cut 10 g lengthwise into thin strips about 1 mm thick; rinse and soak in just enough water to cover till soft, about 20 minutes
200 g white fish fillet, rinse and slice bite size 3-4 mm thick; mix evenly with 1 tsp light soya sauce; sprinkle with ½ tsp cornflour or tapioca starch and mix again
120 g long-grain jasmine rice,
800-900 ml boiling water

1 tsp light soya sauce
1 tsp 天津冬菜 (Tianjin/Tientsin pickled cabbage)
1 tbsp fried garlic or fried shallots
1 tbsp spring onions cut 3-4 mm thick
ground white pepper to taste

Dried Squid!