Poon Choi
1.
Peel the radish and cut into small pieces.
2.
Wash lettuce, Chinese cabbage and broccoli.
3.
For the prawns, cut off the prawns and the hard spines on the top of the head, cut open on the back, and remove the prawn intestines.
4.
Bring water to a boil, add a little salt, add white radish and cook until soft. (White radish means good luck.)
5.
Sheng, put it in a basin. (I use hot pot pot.)
6.
Blanch the broccoli in the same pot of water and set aside.
7.
Cook the Chinese cabbage too. (Chinese cabbage means windfall and fortune.)
8.
Lettuce is also cooked hot. (Lettuce means making money.)
9.
Spread the Chinese cabbage and lettuce on the radish.
10.
Spread a layer of braised sea cucumber with Dongru flower glue (see my Laipu Seafood Yipin Pot for the recipe.)
11.
The fish balls are blanched and set aside.
12.
Heat the oil in a wok, and sauté the minced garlic until fragrant.
13.
Pour the prawns and stir fry until the prawns change color.
14.
Add Maggi fresh soy sauce and chopped green onion and fry until the shrimps are cooked through.
15.
Spread chicken and duck roasted meat, prawns, fish balls, broccoli and abalone on top of braised sea cucumber with mushroom and flower maw.
