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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place dried mushrooms in a bowl with water, soak in the fridge overnight, then remove and trim the stems.
Watch out
Mushrooms must be fully rehydrated
otherwise, they will have hard centers when braised
Be careful of steam burns when moving hot pots or opening lids.
Heat 1 tbsp oil in a pot, sauté 3 ginger slices until fragrant, add 2 scallions, 2 tbsp oyster sauce, and 1 tbsp light soy sauce. Bring to a boil, add the mushrooms, 300ml water, and 1 tsp sugar. Cover and simmer on low heat for 30 minutes until the mushrooms fully absorb the sauce and become tender.
local_fire_departmentlow heatWatch out
Ensure enough water, otherwise it will burn and stick to the bottom during the 30-minute simmer.
Weigh down fish maw with a heavy object in water to soften, and soak in the fridge overnight.
Watch out
Utensils must be completely oil-free
otherwise, the fish maw will not expand properly
Soak dried scallops in water in the fridge overnight.
Watch out
Water must cover the scallops to ensure proper rehydration.
Soak fried bean curd skin in water until soft.
Watch out
Bean curd skin must be fully softened with no hard core
otherwise, it won't absorb flavors when braised
Heat 1 tbsp oil in a pot, sauté 3 ginger slices. Mix 2 pieces of fermented bean curd with 1 tbsp Shaoxing wine, pour into the pot, and stir-fry on medium-low heat until bubbly. Add 1 sliced lotus root, 300ml water, 1 tbsp light soy sauce, and the softened bean curd skin. Cover and simmer for 30 minutes until the lotus root is tender and fully absorbs the sauce.
local_fire_departmentmedium-low heatWatch out
Fermented bean curd sauce easily sticks to the bottom
stir constantly over medium-low heat
Heat 1 tbsp oil in a pot, sauté 3 ginger slices. Add 1 peeled and chopped daikon radish, pour in 600ml chicken broth, 1 piece rock sugar, 1 tsp white pepper, and 1 tbsp chicken bouillon. Boil for 25 minutes, then turn off heat and let sit covered for 20 minutes until tender and easily pierced with chopsticks.
local_fire_departmentmedium heatWatch out
Ensure sufficient resting time
otherwise, the center of the radish will remain hard
Always use heat-resistant gloves when removing hot dishes from the steamer to prevent burns.
Steam the dried scallops. At the 23-minute mark, add the dried oysters and fish maw topped with ginger and scallions, steaming together for a total of 30 minutes until softened and cooked.
local_fire_departmenthigh heatWatch out
Monitor steaming time carefully to prevent seafood from overcooking and becoming tough.
Heat 1 tbsp oil in a frying pan, add stuffed tofu puffs, and pan-fry on medium heat until the surfaces are golden and crispy.
local_fire_departmentmedium heatWatch out
Do not let the oil get too hot when frying tofu puffs, otherwise they will burn outside before the filling cooks.
At the bottom of the Poon Choi pot, place the sauce-absorbing radish and fish maw, arrange the stuffed tofu puffs around the edges, and add the braised bean curd skin and lotus root as the third layer, layering them neatly.
Watch out
Arrange ingredients from bottom to top based on their ability to absorb sauce for the best flavor blend.
Thoroughly pat dry the dried oysters before putting them in the pan to prevent hot oil splatters.
Heat 1 tbsp oil in a frying pan, thoroughly pat dry the dried oysters, pan-fry both sides until fragrant, pour in honey water made from 1 tbsp honey and 2 tbsp water, and simmer on low heat until reduced.
local_fire_departmentlow heatWatch out
Adding honey water causes it to burn easily at the bottom
stir-fry quickly over low heat until reduced
Thoroughly pat dry the prawns before cooking to prevent hot oil splatters, and be careful with scissors.
Wash and trim the sharp heads, feelers, and legs of 8 prawns with scissors, and devein with a toothpick. Heat 1 tbsp oil in a frying pan, thoroughly pat dry the prawns, pan-fry both sides until fragrant. Pour in sweet and sour sauce made from 1 tbsp minced garlic, 3 tbsp ketchup, 1 tbsp sugar, 0.5 tbsp white vinegar, and 1 tsp Worcestershire sauce, and stir-fry until reduced.
local_fire_departmentmedium heatWatch out
Sweet and sour sauce has high sugar content
stir frequently during reduction to prevent burning
Neatly arrange the cooked sweet and sour prawns, braised mushrooms, honey glazed oysters, and dried scallops on the top layer of the Poon Choi to complete the dish.
Watch out
Pay attention to color combination and structural stability when plating to prevent ingredients from sliding off.
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