Ingredients
Beef short rib slices, cucumber, cabbage, carrot, and boiled bamboo shoots, 50 g (about 1.8 oz) each, 1/4 pear, 3 chestnuts, 1 teaspoon pine nuts, 1 egg, 1 abalone, 1.5 tablespoons water.
Seasonings
Salt to taste, 2 tablespoons each of mustard sauce, mustard pine nut powder, and vinegar, 1.5 tablespoons ground white pepper, 1 teaspoon each of sugar and salt, and 3 tablespoons sweetened condensed milk.
Instructions
1. Wash the cucumber, carrot, and cabbage, then cut into pieces about 4-5 cm (1.5-2 inches) long and 1 cm (0.4 inches) wide; cut the bamboo shoots to the same size and blanch them in boiling water.
2. Peel the pear and cut it into pieces the same size as the vegetables; remove the triangular tips from the pine nuts; peel the inner skin of the chestnuts, slice them flat, soak in cold water, then drain; wash the abalone with salt, boil it in water, then slice it thinly; cook the beef short ribs and meat until tender, press into slices, and cut into pieces the same size as the vegetables.
3. Separate the egg whites and yolks, fry them into a thicker omelet, then cut into pieces the same size as the vegetables; mix the mustard powder with boiling water, cover and let sit until the pungent aroma develops, then add vinegar, sugar, and salt to make the mustard dressing.
4. Let the prepared seasonings cool down; before serving, sprinkle with a little salt and pepper, then add mustard juice and rendered oil, mix well, and serve in a bowl topped with pine nuts.