Wineshark Cooking Class - Dried Scallop, Sea Cucumber and Fish Maw 瑤柱花膠伴海參

Ingredients (for 4):

• Dried scallops - 8 
• Dried sea cucumber - 4
• Fish maw - 4
• Ginger juice - 1 tsp
• Chinese yellow wine - 1 tbsp
• Oyster sauce - 1 tsp
• Chicken stock - 250 ml + 250 ml
• Tapioca starch - 1/2 tbsp
• Sesame oil - 1/2 tsp

Procedures:

1. Soak and process the dried sea cucumber. 

2. Soak and process the fish maw.

3. Put the sea cucumber in 250 ml of chicken stock and bring to boiling. Turn to low heat and simmer for 15 minutes. Then remove.

4. Soak the dried scallops in water for 30 minutes. Then steam for another 30 minutes. Remove the scallops.

5. Mix the 250ml of chicken stock with Chinese yellow wine and ginger juice.

6. Put the sea cucumber, fish maw and dried scallops in a bowl, then pour in the chicken stock mixture.

7. Steam the bowl for 15 minutes. 

8. Remove the ingredients and put on the serving plate. Then add oyster sauce to the sauce. Mix well, and then add the tapioca starch to thicken. Add sesame oil.

9. Pour the sauce on top of the fish maw and sea cucumber before serving.