Ingredients 食材

1 tbsp minced ginger

1 汤匙姜末

1 tbsp minced garlic

1 汤匙蒜末

1 onion, sliced

1 粒大葱,切片

1 pc white radish, approximately 400-500g cut into pieces

1 根大约400-500克的白萝卜切片

5 pcs fresh prawns

5 条鲜虾

5 pcs fresh scallops

5 粒新鲜干贝

5 pcs Chinese mushrooms (soaked in water until soft and drained)

5 粒香菇 (泡软后沥干)

5 pcs dried scallops

5 粒干贝

1 pc fish maw (soaked in water overnight until soft and drained before cutting into pieces)

1 片鱼鳔 (在水中浸泡过夜直至变软并沥干,然后切成小块)

1 pc sea cucumber, cut into pieces

1 条海参,切片

1 can abalone, thinly sliced (reserve the abalone brine in the can)

1 罐鲍鱼,切成薄片 (保留罐里的原汁)

few pcs of pacific clams

几粒鲍贝

some roast pork

一些烧肉

some roasted duck

一些烧鸭

1 tbsp cooking oil

1 汤匙食用油

1 litre chicken stock

1 公升鸡高汤

 

For the Seasoning 调味料

1 tsp oyster sauce

1 茶匙蚝油

1 tsp sesame oil

1 茶匙麻油

1 tsp dark soya sauce

1 茶匙酱油

2 tbsp hua diao wine

2 汤匙花雕酒

dash of pepper

少许胡椒粉

Instructions

Heat up 1 tbsp of cooking oil and add the minced garlic and ginger. Stir fried briefly.

加热1汤匙的食用油后加入蒜末及姜末爆香。

Add in the sliced onions followed by half of the chicken stock till it starts to boil.

加入切成薄片的洋葱后加入一半的鸡高汤煮沸。

Add in the dried scallops, sea cucumber, fish maw and radish before adding the remaining stock.

加入干贝、海参、鱼鳔和白萝卜,并加入剩余的鸡高汤。

Add in the seasoning ingredients except the hua tiao wine, keep stirring to prevent the ingredients from sticking to the bottom of the casserole.

加入花雕酒以外的调味料,继续搅拌以防止调味料黏在砂锅底部。

Add in the softened Chinese mushrooms and continue stirring.

加入泡软的香菇后继续搅拌

When the broth has reduced in volume around 15 to 20 minutes later, add in the brine from the can of abalone.

15至20分钟后加入跑鱼罐头原汁。

Remove the sea cucumber once it has softened and set aside. If the sea cucumber is cooked for too long, it will disintegrate till nothing. Taste and adjust with slightly more water or stock if necessary. Continue cooking for another 10 minutes.

海参煮软后将其取出,因为海参煮太久会煮烂。然后可依据自己的口味调咸淡后再继续烹煮十分钟。

Add in the fresh prawns and fresh scallops. Continue stirring for around 10 minutes till the prawns and scallops are cooked.

加入鲜虾和新鲜扇贝后继续搅拌约十分钟,直到虾和扇贝煮熟。

Add in the roast pork and roast duck, followed by the huatiao wine. Stir to mix well and off the flame.

加入烧肉和烤鸭后再加入花雕酒,搅拌均匀后熄火。

Arrange the white radish at the bottom of the casserole and the rest of the ingredients on top, including the sliced abalone. Pour the hot gravy over and serve.

将白萝卜铺在砂锅底部,然后依序放入配料后再加入切片的鲍鱼,最后将热的汤汁倒入即可享用。

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