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Mixed Meats and/or Seafoods
Amounts as desired: radish, chicken, bean curd sticks, medium-sized prawns, pork skin, deep-fried eels, dried squid, minced fish balls, pork belly, roast duck, dried mushrooms, and Chinese cabbage; and one batch of sauce
5 pieces tsaoko (black cardamon)
1 Tablespoon whole fennel seed
1/2 cup sugar
1/2 cup bean paste
4 squares fermented red bean curd
10 cloves peeled and smashed garlic
10 shallots, peeled
2 Tablespoons lard
2 Tablespoons Chinese rose wine
3 Tablespoons preserved cabbage, minced
3 to 4 Tablespoons Chinese brown rock sugar
1 onion, coarsely diced
1. Layer main ingredients in a pun choi bowl or another heat proof container.
2. Mix sauce ingredients and pour them over the items in the bowl.
3. Steam the bowl over boiling water until all items are tender. This takes one to two hours, depending on the amounts and items used.