Premium Pot

Premium Pot

My good friend and her hubby bought abalones and scallops for me when returning from their trip to Melbourne. I decided to use these pricey ingredients to make a braised premium hot pot that we will normally cook only during the Chinese New Year.

Ingredients
400g pork belly cut into desirable size
800g sea cucumber cut into big pieces
8 dried chinese mushrooms

8 pieces scallops
1 abalone
200g instant sharks fins
6 medium sized prawns
8 pieces dried oysters
3 cloves garlic

Seasoning
50ml light soya sauce
50ml dark soya sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 cup water

Ingredients for Blanching
3 slices ginger
4 stalks spring onions
4 cloves garlic

50 ml chinese cooking wine

Method

Combine the ingredients for blanching and add in the sea cucumbers to boil. Drain, add the abalone and cook it over slow fire for half an hour.
Put the pork belly in boiling water for half a minute. Drain and set aside.

In a pot, add the seasoning and garlic, bring it to boil. Add the pork belly and simmer over low flame for half an hour. Put in the sea cucumbers, mushrooms, abalone, dried oysters and continue to cook for an hour. Lastly, add the prawns, scallops and sharks fins. Stir well and bring it to boil.