Chinese New Year Poon Choi
New Year Poon Choi: New Zealand Fish Maw , Sea Cucumber, Australian King Prawn, Abalone, Free Range Chicken, Fat Choi, Japanese Yuan Scallop, Dried Oyster, Flower Mushroom
Materials (4-6 people)
- New Zealand fish maw (M): 3-4 pieces
- New Zealand sea ginseng (M): 6 pcs
- Australian prawns: 6-12
- Abalone: 1
- Shrimp balls: 12 pcs
- Free range chicken: half/one (according to the number of people)
- Nostoc: 50g
- Japanese shellfish: 12 pieces
- Japanese dried oysters: 12 pieces
- Mushrooms: 12 pcs
- Small Chinese cabbage: 0.5-1kg (according to the number of people)
method
- First soak the gelatin according to the correct foaming method
- Soak the sea cucumber according to the correct soaking method
- Remove the scallop pillow, soak the noodles in distilled water, and leave overnight. Steam for about 1 hour
- Soak lettuce in water overnight to remove sand and dry it. Put the soup, oil, garlic, ginger and onion into the boiling water, then add the lettuce and simmer for 5-10 minutes to taste
- Remove the oyster pillow, soak in water for one hour to remove the sand, and then blanch the oyster in boiling water. Heat a red wok, add oil, sauté garlic, ginger and scallions, then add dried oysters, a little salt or soup, oyster sauce, sesame oil, Shaoxing wine, cook for 10 minutes to taste
- Cut off the stalks of the mushrooms with a knife, soak in water for 10 minutes to remove the sand and set aside
- Wash the prawns, pick the prawn intestines, blanch and set aside
- Add a little oil to the small tangcai and put it in boiling water to cook
- Arrange materials layer by layer
- Put the remaining scallops and oyster sauce into a hot wok, add the broth, a proper amount of salt and sugar, and pour over the sauce