Braised Bear's Paw with Ham (Bear's Paw, Winter Bamboo Shoots, and Ham)
A traditional renowned dish made by braising bear's paw with winter bamboo shoots, ham, sea cucumber, and other auxiliary ingredients.
Ingredients
Water-soaked bear's paw (cut into rectangular slices)
to taste
Winter bamboo shoots (cut into sawtooth-shaped rectangular slices)
to taste
Ham (cut into sawtooth-shaped rectangular slices)
to taste
Water-soaked sea cucumber (cut into rounds, briefly blanched and drained)
to taste
Fish paste (stirred and squeezed into ball shapes)
to taste
Flour (sprinkled on the sea cucumber after blanching)
a pinch
Scallion segments and ginger pieces (for sautéing aromatics)
to taste
Clear soup or chicken broth
to taste
Fine salt
to taste
MSG (monosodium glutamate)
to taste
Cornstarch (for thickening the sauce)
to taste
Instructions
1
Prepare and cut the ingredients
Slice the prepared bear's paw into rectangular pieces. Cut the winter bamboo shoots and ham into sawtooth-edged rectangular slices. Stack 1 slice of bear's paw, 1 slice of winter bamboo shoot, and 1 slice of ham alternately on a plate.
2
Braise the bear's paw
Heat a wok with a little base oil and sauté the scallion segments and ginger pieces to release their aroma. Add clear soup and bring to a boil, then remove the scallion and ginger. Season with fine salt and MSG. Slide the stacked bear's paw, winter bamboo shoots, and ham from the plate into the wok and let them simmer briefly. Thicken the sauce with cornstarch, pour in a little chicken broth, and after a moment flip the contents of the wok before plating.
3
Steam the sea cucumber
Cut the water-soaked sea cucumber crosswise into rounds, drop them into boiling water for a brief blanch, then remove and drain well. Sprinkle a pinch of flour over them. Pipe the stirred fish paste into small ball shapes and place them on top of the sea cucumber rounds. Steam for 2 minutes, then remove and arrange around the bear's paw on the serving plate. Spoon over the glossy sauce and serve.
