Name: Cantonese Poon Choi
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 12 Pueraria lobata; 4s Horseshoe; 1500ml Golden Jade Fungus; 100g Grass Carp Bone Broth; Oily tofu; Guangdong Yuba; 1/2 abalone; 250g White sliced chicken; 20g Mashed fish; 10s Hair dish; 4 Shiitake Mushrooms; 100g Shiitake; 100g bacon; 1 Sausage; Broccoli

Cantonese Poon Choi

by Little Bear Meng Canteen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The New Year’s Eve Canteen invited friends from different regions and different identities to make it. Today, a boy who lives in Guangdong is making pot choi. "Poon Choi is a heritage dish in our house, and it is also a New Year's Eve dish that requires the whole family to play: The master chef was originally the grandfather. After the father learned the craftsmanship of Poon Choi, the grandmother and mother handled the ingredients. A variety of ingredients, a variety of procedures, until the ingredients are layered, put them in a pot, simmer and cook thoroughly, and serve directly on New Year’s Eve.
This year has changed. I, who have been watching and assisting for a long time, also tried to take on the responsibility of making Poon Choi. On the basis of keeping the traditional production methods at home, I merged with my new ideas about it: I set the amount of ingredients according to the number of people to avoid waste; Increase the amount of vegetarian dishes to make the combination of meat and vegetables more reasonable and reduce gastrointestinal burden; you can directly buy cooked food on the plate without repeating production, shorten the time for making bon choi, and reduce the cooking pressure..."

Cantonese Poon Choi

1. Prepare all ingredients. Soak the golden jade fungus and yuba in warm water for half an hour, remove the stems, wash and set aside, let the vegetables soak, drain and set aside; buy fresh abalones that have been processed from the market, put a little dried tangerine peel on the surface for use; mushrooms and sausages, Wash the bacon and cut into 0.5cm thick slices for use; peel the horseshoe for use; buy commercially available ready-made ingredients: white-cut chicken and fish paste.

2. Fry the fish bones until golden brown, then add boiling water, and boil for 15 minutes with the kudzu. When the soup turns white, add salt, sugar and white pepper to taste, save the stock and kudzu for use

3. The mashed fish and egg white are stirred in one direction to make fish balls. Take the empty pot and place the ingredients.

4. Put the pink kudzu, fungus, and horseshoe on the bottom layer, and put the tofu bubble and yuba on the second layer

5. Place the ready-to-eat and freshly steamed food on the first floor. Pour the broth until it is 80% full. Cover the lid and simmer for 10 minutes.

Tips:
The most important thing for Poon Choi is the preparation of the ingredients, which emphasizes freshness, variety, fish and meat without being greasy.
If you can't buy mashed fish, you can buy a fish with less thorns, cut the two halves to remove the fish bones, and scrape with the back of a knife to get the mashed fish.