Ingredients
300 g water-soaked shark fin (about 10.5 oz), 160 g each of water-soaked abalone slices and water-soaked sea cucumber chunks (about 5.6 oz each), 10 pieces of pig palate (the meat from the roof of the pig's mouth), and chicken pieces, pork trotter pieces, dried scallops, water-soaked shiitake mushrooms, and bok choy hearts, all to taste.
Seasonings
Yellow rice wine, ginger slices, and light soy sauce, each to taste.
Instructions
1. Rinse the shark fin, abalone slices, sea cucumber pieces, trotter pieces, and chicken pieces clean, then blanch them in a pot of boiling water with ginger slices to remove any fishy odor.
2. Use a clay wine jar; place the shark fin, abalone slices, sea cucumber pieces, chicken pieces, pork trotter pieces, bamboo shoots, dried scallops, and shiitake mushrooms inside. Add wine and light soy sauce, seal the jar tightly, and slowly braise over low heat until tender. Once done, transfer to a large bowl.
3. Blanch the bok choy hearts until cooked, then place them on top of the large bowl.