Ingredients
200 g chicken, 20 g each of sea cucumber, poached eggs, pea shoots, pork yellow tubes, and squid rolls, 15 g each of fish maw and bamboo shoots, 25 g each of dragon whisker vermicelli, boiled pork hock, and boiled duck, and 20 g each of cabbage chunks, Chinese yam, and triple-stock soup.
Seasonings
6 g Shaoxing wine, 5 g salt.
Instructions
1. Slice the sea cucumber into blade-shaped pieces; cut the fish maw and bamboo shoots into long strips; briefly blanch the pea shoots and cool them in cold water; blanch the pork tubes and squid rolls in stock.
2. Take one "Yipin" pot, place Longxu vermicelli, napa cabbage segments, and boiled yam on the bottom as a base, then arrange the boiled pork elbow and boiled duck on top. In the gaps, arrange sea cucumber, fish maw, squid rolls, bamboo shoot slices, and poached eggs in a decorative pattern, then place the pig's aorta on the very top. Add triple-soup stock, Shaoxing wine, and salt, steam over high heat in a steamer for about 2 hours, then remove. Garnish with pea shoots before serving. This dish requires meticulous preparation and diverse ingredients, offering a fresh, delicate flavor with rich taste and excellent nutritional value.