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
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