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| Product(s) Used for this Recipe |
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Treasure Bowl
富贵取宝盆 |
| Ingredients |
500ml Swanson Clear Chicken Broth
80g Bamboo Shoots (sliced and blanched)
150g Extra Large Dried Scallops (soaked)
1 Pair Suciding Pig's Trotters (pluck off hair and chopped)
200g Chinese Lettuce
3 Stalks Spring Onion (sliced)
1 Clove Garlic
150g Large Dried Oysters (washed and soaked)
80g Ham
80g Shitake Mushrooms (stems removed)
2 Pair of Goose Webs and Duck Webs
2 Slices of Ginger
2-3 Dates
Seasoning:
1 Tablespoon Oyster Sauce
1/2 Teaspoon Salt
60g Rock Sugar
1 Tablespoon Shaoxing Wine
2 Tablespoon Dark Soy Sauce
1/2 Teaspoon Pepper
材料：
史云生清鸡汤500毫升
冬笋（切片浸水）80克
特大瑶柱（浸透）150克
乳猪脚（去毛切小片）1对
生菜200克
葱（切）3条
蒜茸1粒
大蚝酐（洗净浸透）150克
金华火腿80克
花菇（去带浸透）80克
鹅掌、鸭掌各2对
姜片2片
南枣2至3粒
调味料：
耗油1汤匙
盐1/2茶匙
冰糖60克
绍兴酒1糖匙
老抽2汤匙
胡椒粉1/2茶匙 |
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| Methods |
1. Wash pig trotters, goose webs, duck webs, and ham. Boil them in water with ginger and spring onion for about 2 minutes. Drain. Trim off fats. Wipe oysters dry. Set aside.
2. Heat up oil in wok. Saute ginger, spring onions, garlic and oysters till fragrant. Add Shaoxing wine and stir fry for a while. Add all remaining ingredients, seasoning， Swanson Clear Chicken Broth and 1/2 cup of water. When boiling, lower heat and simmer till done.
3. Add chinese lettuce just before serving.
做法：
1. 乳猪脚、鹅掌、鸭掌及金华火腿洗净，用姜葱水滚约2分钟。沥干；去油。蚝酐抹干水份，备用。
2. 烧热油锅爆香姜、葱、蒜及蚝酐。放绍兴酒烧炒片刻，加入所有材料、调味料、史云生清鸡汤及清水1/2杯一同煮滚，转慢火炖至熟即可。
3. 上桌前加入生菜浸热，即可享用。 |
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