Braised Three Delicacies
A soup dish braised with meatballs, sea cucumber, and large shrimp, featuring a clear broth with a fresh flavor.
Ingredients
Pork (cut into slices)
to taste
Prawns (cut into slices)
to taste
Winter bamboo shoots (cut into slices)
to taste
Dried winter mushrooms (cut into slices)
to taste
Chinese cabbage (cut into long strips)
to taste
Pork belly (cut into thin slices, 3 inches long)
3 inches long
Lean pork (minced into fine paste; combine with egg white, refined salt, MSG and water; stir well; squeeze into meatballs)
to taste
Sea cucumber (blanched in water)
to taste
Dried shrimp chips (blanched in water)
to taste
Egg white (for mixing the meat paste)
to taste
Refined salt (for seasoning)
to taste
MSG (for seasoning)
to taste
Stock (for cooking)
to taste
Bright oil (drizzled on the finished dish)
to taste
Instructions
1
Preparation
Cut the pork, prawns, winter bamboo shoots and dried winter mushrooms into slices. Cut the Chinese cabbage into long strips. Cut the pork belly into thin slices about 3 inches long. Mince the lean pork into a fine paste, add the egg white, refined salt, MSG and a little water, stir well in one direction with chopsticks until sticky, then squeeze the paste into small meatballs, set them in a slotted spoon and poach in gently simmering water until just cooked. Blanch the sea cucumber, winter bamboo shoots and dried shrimp chips in a pot of boiling water, then drain.
2
Cooking
Heat a little oil in a wok; when the oil is hot, add the Chinese cabbage and stir-fry briefly to coat, then pour in the stock. Add all the prepared ingredients — pork, prawns, winter bamboo shoots, winter mushrooms, pork belly slices, meatballs, sea cucumber and shrimp chips — to the wok, season with refined salt, Shaoxing wine and MSG, and simmer until the Chinese cabbage is soft and tender. Skim off any foam from the surface, drizzle with bright oil, and serve in a serving bowl or basket.
