A traditional Cantonese festival meal composed of many layers of different ingredients. It is served in large wooden, porcelain or metal basins called poon, due to the communal style of consumption.
Ingredients
15g Ginger, sliced thinly
4cloves Garlic
1L Water
2tbsp Oyster Sauce
1 can Abalone
1 can Abalone, brine
50g Dried Scallops (soaked in 120ml of water for 20 mins -
keep the soaking liquid for this dish)
180ml Dried Scallops, soaking liquid
50g Dried Oysters (soak for 2 hours - discard the water)
10pcs Dried Mushrooms (soaked)
200g Nappa Cabbage
200g Sea Cucumber
500g Prawns
150g Frozen Scallops (thawed)
15g Long Thread Moss (soaked for 2 hours)
As needed Potato Starch Slurry (1:1 potato starch:water)
