Directions

1. Start with soaking the dried sea cucumber and match up with rest of the ingredients .

2. Prepare Ninja smart lid on steam mode  with 2L water with 30gm salt, bring up to boil

3. Blanch napa cabbage for 2 min, daikon 10min, broccoli 3min, soaked shitake 5min, tiger prawn 3min and dried oyster 5min. Set aside all the blanched ingredients

4. Prepare Ninja smart lid on sauté mode 5, sweat down shallot, ginger and garlic till fragrant 

5. Add in seasoning and all the soaking liquid stock and bring to boil. Strain out the shallot, garlic and ginger

6.  Once it comes to a boil switch to Pressure cook mode on high pressure cook the soaked Sea cucumber, dried scallop, dried shitake, dried oyster for 15min

7. After 15min high pressure cook, ensure to release the pressure and check if the ingredients are soft. High pressure cook more if they are still hard.

8. Strain out all the cooked ingredients and thicken the liquid with corn starch until its thick, then transfer out the sauce into a bowl.

9. Now it’s time to assemble in a ninja smart lid pot at 1st layer put in daikon, napa cabbage and fried bean curd sheet. Pour in some the thicken sauce, ensure all the veg coat it.

10.  2nd layer place the soaked moss at the middle of the pot ( on top of bean curd sheet ) then place the broccoli around the moss.

11. Then arrange prawns, shitake, abalone, sea cucumber, fish maw and dried oyster all around the pot.

12. Lastly pour the remaining of the thicken sauce onto the nicely arranged ingredient

13. Set the ninja smart lid sauté mode 3 for 10min, once it start boil its ready to serve.