Li Hongzhang Hodgepodge
Braised with sea cucumber, fish maw, dried scallops, and other seafood ingredients for a rich, savory flavor that is full-bodied yet not greasy.
Ingredients
Soaked sea cucumber (cut)
to taste
Oil-soaked fish maw (cut)
to taste
Dried scallops
to taste
Soaked shark fin side (cut)
to taste
Quail eggs (boiled, peeled, and fried to an amber color)
to taste
Premium abalone
to taste
Soaked shark fin
to taste
Baby bok choy hearts
to taste
Fine salt
to taste
Cooking wine
to taste
Seafood soy sauce
to taste
Oyster sauce
to taste
Stock
to taste
Thick consommé
to taste
Salad oil
to taste
Instructions
1
Step 1
Cut the sea cucumber, fish maw, and shark fin side into pieces; boil the quail eggs, peel them, and deep-fry until they turn an amber color.
2
Step 2
Place the sea cucumber, fish maw, dried scallops, shark fin side, quail eggs, and abalone into a pot. Add fine salt, cooking wine, seafood soy sauce, oyster sauce, and stock, then braise until well-flavored and transfer to a serving dish.
3
Step 3
Braise the baby bok choy hearts in stock and arrange them around the edge of the plate. Braise the shark fin with the thick consommé and place it in the center of the dish to finish.
