Confucian Mansion Imperial Hot Pot
Boasts a diverse mix of premium ingredients, a rich, flavorful broth, and crisp cabbage for a refreshing, palate-cleansing touch.
Ingredients
Hydrated sea cucumber
50g
Hydrated fish maw
150g
Boiled pork knuckle
500g
Boiled hen
1 (weighing about 500g)
Boiled duck
2 (weighing about 750g)
Hydrated squid rolls
10 (weighing about 150g)
Hydrated magnolia slices
25g
Poached eggs
10
Boiled yam segments
500g
Hydrated dragon-whisker vermicelli
250g
Steamed Chinese cabbage stacks
150g
Pea shoots
3 stalks
Fine salt
40g
Shaoxing wine
150g
Pure chicken broth
1500g
Instructions
1
Step 2
Take an "Imperial Hot Pot" and place the dragon-whisker vermicelli, Chinese cabbage stacks, and boiled yam at the bottom as a base. Arrange the boiled pork knuckle, boiled hen, and boiled duck on top in sequence, then place the sea cucumber, fish maw, squid rolls, magnolia slices, and poached eggs in the gaps between the ingredients to form a decorative pattern. Add the chicken broth, Shaoxing wine, and fine salt, and steam over high heat for about 2 hours. Remove from the steamer, garnish with pea shoots, and serve.
