Baxian naohai pot is a seafood dish imitating “Buddha jumping over the wall”. It is very suitable for making the main dish of new year’s Eve dinner. Simmer eight different fresh ingredients into a pot, which not only has a common taste, but also maintains its own characteristics. The rich meat flavor will not make people feel greasy. Adding Shanghai fresh juice and Zhao Shao juice can completely restore the fresh and sweet taste of Cantonese food. Basically, it is an ace pot that can protect you and make you “shine” in the big meal.

Ingredients

Eight abalone
8 sea cucumbers
750g spare ribs
400g tendon
8 mushroom
2 pieces of Pleurotus eryngii
100g bamboo fungus
150g quail eggs
200g seafood juice
100g roasted juice
50g scallion, ginger and garlic

Directions

Step 1
These are all ingredients, which should be prepared in advance (as the preparation and stewing of this dish take a long time, it takes about 1-2 hours to prepare, and it takes about 24 hours to stew. Pay attention to the cooking schedule)

Step 2
Dry goods processing: soak abalone, sea cucumber, mushroom and Dictyophora in advance. Soak abalone and sea cucumber for more than half a day. If you buy ready-made ingredients, only soak flower mushroom and Dictyophora

Step 3
Cut and match: each sea cucumber is obliquely cut into three sections with two knives, apricot abalone mushroom is obliquely cut into large pieces, onion and ginger are sliced, and garlic is sliced

Step 4
Treatment of abalone: dig out the abalone with a knife and pay attention to removing the internal organs; Coat Abalone with starch, brush Abalone with toothbrush dipped in water, clean skirt, and then soak in clean water

Step 5
Treatment of hoof tendons: clean the hoof tendons, put them into the pot, add cold water and ginger slices, and cook for more than 40 minutes; Take it out and let it cool. Cut the tendons in half, and then cut them into long strips of thumb thickness

Step 6
Treatment of quail eggs: first cook the quail eggs with clean water, peel them, then oil them over low heat and fry them until they are slightly yellow

Step 7
Treatment of ribs: Chop ribs into small pieces, boil them in cold water and ginger slices over high heat, blanch water, and skim off the foam; Heat oil in a cold pot, saute shallots, ginger and garlic, add ribs and stir fry, then pour in the burning juice and stir fry for 3-4 minutes

Step 8
Stacking ingredients: put ribs and tendons at the bottom in a casserole, then code with Pleurotus eryngii, Pleurotus ostreatus, bamboo fungus, sea cucumber and abalone, and put quail eggs in the middle

Step 9
Seasoning: drench with Shanghai fresh juice, pour enough water and water for soaking hairy mushroom

Step 10
Stewing: cover and boil over high fire, turn to low fire and simmer for at least 7-8 hours. If it exceeds 24 hours, it is better to add water when simmering

Step 11
A delicious, rich, luxurious new year's Eve dinner. The ultimate main course, baxiannaohai pot, is finished. Use it to protect your new year's Eve dinner.