Material
Shark fin 100 grams (or bean thread)
Tendons 200 grams
Scallops 5 grams
Pork bellies 50 grams
Pig 50 grams
Taro 50 grams
Bok choy 25 grams
Dates 10 grams
Seeds 5 grams
Onion 1
1 small piece ginger
Seasoning
Oil 300 grams
(Actual consumption of 20 grams)
2 tsp soy sauce
2 tablespoons cooking wine
1 teaspoon salt
Half tsp sugar
Method
1 Clean and mince onion, ginger; marinate for a few minutes shark fin, tendons, tripe, pork feet mixed in onions, ginger, cooking wine, and a little salt, then cook in boiling water briefly;
2 Soak scallops, red dates, lotus seeds till soft; briefly boil bok choy; cut taro cut into pieces and fry until golden brown;
3 Mix all material with onions, ginger, wine, salt, sugar, soy sauce in pot and bring to boil then continue cook for five minutes, then cover and simmer for 2 hours.
Features:
This is a well known Fujian dish with a lot of best ingredients, taste delicious, very strong aroma, name of the dish with "Even the vegetarian Buddha could not help but to jump over the wall," the implication, delicious and one can imagine.
★ Chefs tips
Stew a little longer time to improve taste and flavored.
Kitchen Tips
Tips to cook tripe
Do not put in salt when cooding pork stomach to avoid contraction. Cut cooked stomach into slices, placed in a bowl, add some soup in the pot and steam to tenderize. This will also make stomach double in size.