所需食材
- 海参2条
- 鲍鱼4只
- 干贝10粒（泡发）
- 鱼翅50g（泡发，可省略）
- 猪蹄筋100g
- 鸡腿1个
- 猪五花肉100g
- 花胶50g（泡发）
- 香菇6朵
- 鸽蛋4个
- 料酒3汤匙
- 生抽2汤匙
- 老抽1茶匙
- 盐适量；高汤底料：鸡骨架
- 猪骨煮成的高汤1.5L
食材准备
- 所有干货提前泡发。鸡腿、猪肉、猪蹄筋分别焯水去腥。鸽蛋煮熟去壳。
烹饪步骤
- 预处理：鲍鱼、海参、花胶分别加料酒、葱姜水处理去腥，备用。
- 分层摆放：砂锅底部铺五花肉，依次放入鸡腿、猪蹄筋、香菇、干贝、海参、鲍鱼、花胶、鸽蛋，层层叠放。
- 加汤炖制：倒入高汤（刚好没过食材），加料酒、生抽、老抽、盐，大火烧开后转极小火，炖3-4小时。
- 收汁：汤汁变浓稠，各食材充分入味即可上桌。
小贴士
- 这道菜贵在食材，家常版本可适当减少食材种类
- 慢火炖是精髓，大火会使汤浑浊食材散烂
Ingredients
- 2 sea cucumbers
- 4 abalones
- 10 dried scallops (soaked)
- 50g fish maw (soaked)
- 100g pork tendons
- 1 chicken leg
- 100g pork belly
- 50g dried fish bladder (soaked)
- 6 shiitake mushrooms
- 4 quail eggs
- 3 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- salt; 1.5L premium stock (chicken & pork bone)
Preparation
- Rehydrate all dried ingredients in advance. Blanch chicken, pork and tendons separately. Boil quail eggs, peel.
Steps
- Pre-treat: Deodorise abalone, sea cucumber and fish maw with wine and ginger water.
- Layer: In a clay pot, layer pork belly on the bottom, then chicken, tendons, mushrooms, scallops, sea cucumber, abalone, fish maw and quail eggs.
- Simmer: Pour stock over until just submerged. Add wine, soy sauces and salt. Bring to boil, then reduce to the lowest possible heat. Simmer 3–4 hours.
- Serve: The broth should be rich and thick, every ingredient deeply flavoured.
Tips
- A home version can use fewer ingredients — the technique matters more than the count
- The lowest possible heat is essential; a rolling boil will cloud the stock and break down the ingredients
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