Assorted Imperial Hot Pot

Name: Assorted Imperial Hot Pot
Cuisine: Chinese
Ingredients: 200 g Chicken (boiled); 20 g Sea cucumber (sliced into blade-shaped pieces); 15 g Fish maw (sliced into long strips); 15 g Bamboo shoots (sliced into long strips); 20 g Pea shoots (briefly blanched and refreshed in cold water); 20 g Pork aorta (blanched in stock); 20 g Squid rolls (blanched in stock); 25 g Dragon's whisker noodles; 20 g Cabbage chunks; 20 g Chinese yam (boiled); 25 g Boiled pork knuckle; 25 g Boiled duck; 20 g Poached egg; 20 g Triple soup; 6 g Shaoxing wine; 5 g Fine salt

A traditional Shandong-cuisine assorted delicacy pot, skillfully prepared with a variety of fine ingredients, offering fresh, clean flavors, a rich taste, and excellent nutritional value.

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Ingredients

Chicken (boiled) 200 g

Sea cucumber (sliced into blade-shaped pieces) 20 g

Fish maw (sliced into long strips) 15 g

Bamboo shoots (sliced into long strips) 15 g

Pea shoots (briefly blanched and refreshed in cold water) 20 g

Pork aorta (blanched in stock) 20 g

Squid rolls (blanched in stock) 20 g

Dragon's whisker noodles 25 g

Cabbage chunks 20 g

Chinese yam (boiled) 20 g

Boiled pork knuckle 25 g

Boiled duck 25 g

Poached egg 20 g

Triple soup 20 g

Shaoxing wine 6 g

Fine salt 5 g

Instructions

Prepare the ingredients

Slice the sea cucumber into blade-shaped pieces, and cut the fish maw and bamboo shoots into long strips. Briefly blanch the pea shoots and refresh in cold water; blanch the pork aorta and squid rolls in stock.

Arrange the pot

Take a "yīpǐn guō" (imperial pot). Place the dragon's whisker noodles, cabbage chunks, and boiled Chinese yam in the pot as a base. Arrange the boiled pork knuckle, boiled chicken, and boiled duck on top, then set the sea cucumber, fish maw, squid rolls, bamboo shoots, and poached eggs into a decorative pattern in the gaps. Finally, place the pork aorta at the very top.