Ingredient
- Dried Chinese mushrooms: 10 pcs
- Pork belly: 1 small slab
- Abalone: 1 can
- Broccoli florets
- Garlic: 3 pcs
- Huiji Health Tonic: 20ml
- Shao Xing wine: 1 tbsp
- Cornstarch: 1 tsp
- Light soya sauce: 3 tsp
- Dark soya sauce: 1 tsp
- Oyster sauce: 3 tsp
- Sesame oil: 1 tsp
- Rock sugar: 1 pcs
- Water from soaked mushroom: 300ml
Method
- Wash and soak mushrooms until soft.
- Marinate the pork belly with 2 tsp oyster sauce, 1 tsp dark soya sauce, a pinch of corn starch, a dash of white pepper powder, and 1 tsp Huiji Health Tonic for 30 minutes.
- Marinate the mushrooms with 1 tsp oyster sauce and 1 tsp sesame oil.
- Heat the pan with oil.
- Sautee marinated pork for a while.
- Add in minced garlic and fry until fragrant.
- The, add in light soya sauce, shao xing wine, sugar, and water from the mushrooms.
- Bring the mixture to a boil and reduce the heat to simmer for 45 minutes.
- Blanch the broccoli florets and set aside.
- Lastly, add the abalone to the braised mushrooms and pork. Stir for 1 minute until it is combined.
- Then, add in the cornstarch to thicken the sauce.
- After turning off the heat, add in Huiji Health Tonic and stir to combine.
*Recipe by Julia Yany
