Monk Jumps Over The Wall
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Notes
Pot Diameter: 10 cm |
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Ingredients
| 50 | g | Loose Hai Hu Sharks fin (Soaked) |
| 10 | heads | Abalone (Canned Australia) |
| 1 | pcs | Sea cucumber (100 heads) |
| 1 | pcs | Sun-dried scallop |
| 1 | pcs | Fish maw |
| 1 | pcs | Quail egg |
| 1 | nos | Fresh lotus leaf |
| Seasoning | ||
| 1/2 | L | Superior stock |
| 4 | sp | Shao Xing Wine |
| 1 | dash | Salt |
| 2 | slices | Yunnan Ham |
Equipment
- Pot – 10cm diameter
Preparation
- Pre-soak and rehydrate dried deluxe ingredients like shark's fin, sea cucumber, dried scallop, abalone and fish maw. Blanch quail eggs and peel off shell.
- Blanch all ingredients in hot water infused with ginger and Chinese wine. Drain and set aside.
- Put all the ingredient into a clay pot, putting abalone and shark's fin on the top.
- Combine seasoning and superior stock and bring to the boil. Pour consommé into the clay pot and seal with aluminum foil. Steam for 3 hours, adjust soup to taste and serve immediately.
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