How to make it

1. Heat the wok with oil, add 3 ginger slices and scallions, stir-fry until fragrant.
   Pour 300ml water and add seasoning of stewing sea cucumber and fish maw.
   After boiling, use a small spoonful of sauce to soak the black moss and set aside.
   Add sea cucumber and fish maw, bring to boil over high heat, turn off the heat and soak for 10 minutes.
2. Blanch the Shanghai bok choy until cooked and set aside.
3. Heat the wok with oil, add the remaining ginger slices and stir-fry until fragrant.
   Add abalones, sea cucumbers and shiitake mushrooms, stir-fry over medium heat.
   Pour in Huadiao wine, add seasoning and cook over low heat for half a minute.
   Add cornstarch slurry and cook until the sauce is thickened.

4. Put all the cooked ingredients (except abalone) into a pot.
   Spread with black moss, Shanghai bok choy and abalone.
   Pour the remaining sauce over the top and serve.

   Tips:
   There are enough dried scallops in the sauce of Premium Abalone in Red Braising Sauce with Dried Scallop, thus no need to prepare extra dried scallop.
   
   
   Preparation for black moss:
   Soak in water until soft. Blanch in boiling water for about 30 seconds. Drain and set aside.
   Heat the wok with oil, sauté 2 slices of ginger and 1 pc of scallion (cut into sections) until fragrant.
   Add black moss and 1 tsp of salt, cook over low heat for about 1 minute, remove and set aside.
   
   
   Preparation for shiitake mushroom:
   Soak the mushrooms in 200ml water and remove the stems.
   Add 2 slices of ginger, 2 tsp of sugar, 1 tsp of salt and 1 tbsp of cooking oil, 
   steam the mushrooms with the liquid over medium heat for an hour.
   
   
   *Made with chickens with no hormones used during raising