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Recipe details are AI-generated from the video and may contain errors — for reference only.
Layer 1 white radish at the bottom of the claypot, followed by 200g pork skin, then 10 cuttlefish balls and 10 fried fish balls.
Watch out
Spread the balls and radish evenly at the bottom, otherwise the claypot will tilt once upper ingredients are added.
Hot oil may splatter slightly when adding ingredients, keep a safe distance and operate with care.
Heat 1 tbsp oil in a wok, sauté 5 shallots, 1 piece ginger, and 6 garlic cloves until fragrant, then add 1 sliced lotus root, stir in 1 red fermented bean curd, and pour in 800ml water to boil until shallots and garlic turn slightly golden on the surface.
local_fire_departmentMedium heat for about 5 minutesWatch out
Stir the red fermented bean curd quickly after adding it to the wok, otherwise it will easily stick to the bottom and burn.
The claypot is extremely hot after boiling, always use oven mitts when moving or serving to prevent burns.
Pour the boiled sauce and lotus root from the wok into the claypot. Then neatly arrange 0.5 braised duck, 0.5 white cut chicken, 300g roast pork, 10 shiitake mushrooms, 50g dried scallops, 8 dried oysters, and finally place 6 prawns in the center for decoration.
local_fire_departmentMedium-low heat for about 45 minutesWatch out
Arrange the meats neatly from the outside inwards, otherwise they will collapse and ruin the presentation.
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