SEAFOOD HOT-POT
Ingredients:

A combination of fresh scallop, abalone, oyster, fish, squid...etc.
3 egg whites
Some Tientsin cabbage
A slice ginger
Some ice-cold beancurd (chill in refrigerator for 1 day)
Method:
1. Wash and drain scallop, oyster and shrimp.
2.

Slice fish. Tear outer membrane off squid. Wash. Crisscross shallow slicing on squid, then cut into little pieces.
3.

Remove shell of abalone and drain. If frozen ones are used, wash and discard outer membrane. Cut into thin slices and marinate with soda for 2 hours. Wash away the soda and wipe dry.
4. Arrange seafood on plate.
5. Wash and section Tientsin cabbage. Put on plate.
6. Put some water or superior stock in pot and add a slice ginger.
7.

Put portable stove on table with pot on top and heat the stock. Whip egg white and add to stock. Stir well, then put in ice-cold beancurd. Then blanch the seafoods and serve with light soy, cooked oil and pepper. Stock can also be used to blanch Tientsin cabbage.

*

 Good for strengthening the stomach and for general body nourishments.
STIR FRY GEODUCK WITH CELERY
Ingredients: Sauces:
1 lb frozen geoduck
10 oz celery
Few slices carrot
1/2 tbsp diced ginger
2 cups superior stock		 Pinch of pepper
Dash of sesame oil
1/3 tsp salt
1/4 tsp sugar
3/4 tsp cornflour
4 tbsp superior stock
Method:


1.

Remove outer membrane of geoduck and cut into 3 sections. Slice accoording to the vertical grain. Mix with a pinch of pepper.
2.

Remove the hard tissues of celery, wash and section. Stir fry celery and carrot with 2 tbsp oil. Add 1/4 tsp salt and 1 tbsp water. Drain when geoduck is thoroughly cooked.
3.

Boil superior stock. Turn off heat. Add geoduck and stir well. Take out immediately and wipe dry with a towel.
4.

Saute ginger with 3 tbsp oil. Add celery, mix well and stir in sauce. Turn off heat, add geoduck and celery. Mix well and dish up.

*

 Good for the stomach, 'Yam' system and hypertension.

FRESH ABALONE IN OYSTER SAUCE


Sauce: Seasoning for abalone:
3/4 cup superior stock
Pinch of pepper
Dash of sesame oil
1 tbsp oyster sauce
1 tsp light soy
1/2 tbsp dark soy
1/2 tsp sugar
2 tsp cornflour		 1 tbsp rock sugar
1/4 dried tangerine peel
2 slices ginger
2 stalks spring onion
2 tbsp dark roy
2 tbsp wine
Some water
Ingredients: Method:

1 lb frozen abalone
10 oz spare ribs
1 slice ginger
2 stalks spring onion
Some vegetables
2 cups water
1. Wash abalone.
2.

Add ginger and spring onion to some water and boil. Put in abalone and spare ribs. Cook for 5 minutes. Take out and wash.
3.

Boil seasoning for abalone and put a piece of bamboo sheet into pot with abalone and spare ribs on top. Bring to boil and then stew for 4 hours. (Don't move lid frequently.)
4.

Steam abalone with superior stock for 1/2 hours. Take out and slice.
5. Blanch some vegetable to garnish.
6.

Boil Sauce with 1 tbsp oil and pour on top of abalone.

*

Abalone nourishes the 'Yam' essence of the body and the eyes, good for lady's complexion. Suitable for hypertension and fatness.