water-expanded dried shark's fins, sea cucumbers, fish lips, pork tendons, each 300g, chicken breast, lean pork, duck meat, water-expanded dried squids, each 200g, 100g water-expanded dried abalone, 50g dried scallops, chicken bones, delicious soup, wine, salt, gourmet powder, chives, ginger

RECIPE

1. Clean and scald the shark's fins, abalone, sea cucumbers, fish lips, squids, pork tendons, dried scallops in boiling water, slice them and put them in a casserole, scald the chicken bones and put them on the dried scallops, add delicious soup and chives, ginger.
2. Slice the chicken, duck meat, pork, scald them and put them in a casserole, put in delicious soup, chives and ginger, then steam them together with the ingredients of 1 for an hour, after that, take out chives and ginger.
3. Put the steamed ingredients of 1 & 2 in a wine jug, pour in Shaoxing wine, seal the mouth with lotus leaf and cellophane, tighten the cover, then braise it with a strong fire until boiling, stew it until they are well-done, when it is to be eaten, remove the cover and cellophane, prick a hole on the lotus leaf, pour wine in, stew it for 4-5 minutes, place the jug on the dining table and open the lotus leaf for dining.