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Ingredients:
1 can abalone
1/2 precooked pork stomach**
4oz pickled cabbage
1 precooked bamboo shoot
Mixture1(1/2C stock, 1/2t salt, 1t rice wine)
Mixture2(4C stock, 1t salt, 1/2t sesame oil, 1t rice wine)
[t = teaspoon; T = tablespoon; C= cup]
Method:
1)Cut abalone, pork stomach, pickled cabbage and bamboo shoot into thin
slices 2-inches long and 2/3-inch wide.
2)Arrange the abalone slices to line the center of bowl; pork stomach
slices
around the abalone slices. Place the pickled cabbage slices, bamboo
shoot
and any end pieces in the middle to fill the bowl; pack down securely
and
add Mixture1. Place bowl in steamer and steam 15 minutes over medium
heat;
remove.
3)Drain off liquid from steaming and add to Mixture2; invert bowl and
demold
into soup serving bowl. Heat Mixture2 until liquid begins to boil and
pour
into serving bowl; garnish top with a spring of coriander.
**To pre-condition pork stomach
1)Remove any fat from pork stomach; cut the stomach horizontally about
3-inches long and turn inside out; wash exterior and interior surface
thoroughly with 1T salt and 1T vinegar; rinse both surfaces repeatedly
with cold water until both are rid of any slimy residue; drain and cook
in
boiling water for 5 minutes; remove and use the edge of cleaver to
further
scrape away any covering; rinse and drain.
2)Place 6C water, 2 stalks green onion, 2 slices ginger root, 1T rice
wine
and pork stomach in a pressure cooker and cook 30 minutes until stomach
is tender.
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