Family Prosperity
A luxurious Huaiyang-cuisine dish, braised with sea cucumber, abalone, fish maw, shark fin, and other select seafood.
Ingredients
rehydrated sea cucumber
150 g
abalone
5 g
oil-puffed fish maw
100 g
rehydrated shark fin
50 g
chicken breast (sliced)
100 g
mandarin fish fillet (sliced)
100 g
rehydrated shiitake mushrooms
50 g
button mushrooms
50 g
fresh shrimp
50 g
rehydrated pork tendon
50 g
cooked pork
25 g
ginger-scallion juice
to taste
stock
to taste
fine salt
to taste
msg
to taste
white pepper
to taste
cornstarch (for thickening)
to taste
Instructions
1
Blanching
Pass the fish slices and shrimp through hot oil until just cooked through.
2
Blanching in Water
Blanch the sea cucumber, fish maw, chicken breast slices, shiitake mushrooms, button mushrooms, and pork tendon in boiling water, then rinse clean.
3
Braising Together
Heat the 25 g cooked pork in a wok, add the ginger-scallion juice, stock, fine salt, MSG, and white pepper, and bring to a boil. Pour in all of the prepared ingredients and braise until the flavors meld. Thicken with cornstarch and transfer to a plate to serve.
