Buddha's Feast with Meat

Name: Buddha's Feast with Meat
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: Chinese
Ingredients: 300g Soaked shark fin (cleaned, blanched to remove fishy smell); 160g Soaked abalone slices (cleaned, blanched to remove fishy smell); 160g Soaked sea cucumber chunks (cleaned, blanched to remove fishy smell); Chicken pieces (cleaned, blanched to remove fishy smell), As needed; Pork knuckle pieces (cleaned, blanched to remove fishy smell), As needed; Dried scallops, As needed; 10 pieces Tian Tai (upper jaw meat from pig's mouth); Soaked dried mushrooms, As needed; Baby bok choy hearts (stir-fried), As needed; Shaoxing wine, As needed; Ginger slices (for blanching), As needed; Light soy sauce, As needed

A richly prepared Fujian specialty, combining shark fin, abalone, sea cucumber, and other ingredients, sealed in a wine jar and slow-stewed.

3h 45m

Easy

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Ingredients

Soaked shark fin (cleaned, blanched to remove fishy smell) 300g

Soaked abalone slices (cleaned, blanched to remove fishy smell) 160g

Soaked sea cucumber chunks (cleaned, blanched to remove fishy smell) 160g

Chicken pieces (cleaned, blanched to remove fishy smell) As needed

Pork knuckle pieces (cleaned, blanched to remove fishy smell) As needed

Dried scallops As needed

Tian Tai (upper jaw meat from pig's mouth) 10 pieces

Soaked dried mushrooms As needed

Baby bok choy hearts (stir-fried) As needed

Shaoxing wine As needed

Ginger slices (for blanching) As needed

Light soy sauce As needed

Instructions

Prepare the ingredients

Wash the shark fin, abalone slices, sea cucumber chunks, pork knuckle pieces, and chicken pieces. Place them into a pot of boiling water with ginger slices to blanch and remove the fishy smell.

Slow-cook the main ingredients in a jar

Place the shark fin, abalone slices, sea cucumber chunks, chicken pieces, pork knuckle pieces, Tian Tai, dried scallops, and dried mushrooms into a wine jar. Add the wine and light soy sauce, then seal the jar. Slowly braise over low heat until tender.

Combine and plate

Stir-fry the baby bok choy hearts, add them to the jar, and bring to a boil. Transfer to a large serving bowl and arrange the bok choy hearts on top before serving.