Grab your dried squid and reconstitute in water for 20 minutes
Next up you're going to make the stock. Add the water, chicken stock, reconstituted cuttlefish, ginger, and garlic
Cover the pot and then bring the stock to make a boil. Next bring the heat down to low and simmer for 30 minutes. Remove from heat.
Drain stock through a cheesecloth
Was and drain your oysters, add sweet potato starch to coat.
Turn on the heat again to medium and add shaved bonito and white peppercorn
Add mee sua to soup and cook until softened to desired consistency.
Turn heat on high. Add oysters and cook for 60 seconds.
Serve immediately with black vinegar and parsely as garnish