PACKAGE INGREDIENTS INCLUDED
- 2 x On Hing Braised Abalone HS6 80g
- Japanese Premium White Flower Mushroom M
- 4-5PCS Frozen Sea Cucumber
- Baked Fish Maw
- Japanese Hokkaido Dried Scallop S
- Wolfberries, Bolletus Edulis, Wild Bamboo Fungus
OPTIONAL SEASONING
Chinese wine
Oyster sauce
PREPARATION
1. Wash dried mushroom in cold water
2. Soak dried mushroom in water for 1-1.5 hours until soft. Do not throw away water used for soaking the mushroom
3. Soak fish maw in water for 1-1.5 hours until soft
4. Soak dried scallop in water 30-60 mins.
5. Defrost sea cucumber
COOKING
1. Boil water, add ginger slices, spring onion and Chinese wine
2. Blanch sea cucumber and fish maw for 5 minutes with ginger
3. Drain away water from sea cucumber and fish maw
4. Open canned abalone and separate abalone from sauce
5. Pour mushroom + mushroom water into pot boil for 1-1.5 hour
6. Add fish maw and wolfberries, boletus edulis, wild bamboo fungus, dried scallop into pot and simmer for 20 minutes
7. Add abalone sauce and bring to boil
8. Add sea cucumber bring to boil for not more than 5 minutes
9. Add abalone and simmer for 1 minute
10. Dish is ready to be served
ADDITIONAL TIPS
- Add water or oyster sauce to adjust taste to your preference
