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Method:
Bring a pot of water to the boil, blanch
chicken and pork shank for 1-2 minutes. Remove and rinse to
clean. Put Chinese ham into boiling water, boil for 2 minutes.
Remove and trim off the yellow part of the ham. Rinse well.
Rinse Chinese cabbage and then cut into large pieces. Rinse
scallops. Bring 10 cups of water in a large casserole pot, place
2 pieces of cabbage leaves or one piece of bamboo net on the bottom,
then place ham, chicken, scallop and pork in, also add scallion,
ginger and wine, cover the lid and bring to a boil over high heat.
Turn to low heat, simmer for 2-2½ hours. Add blanched Chinese
cabbage in, cook for 15 minutes more. Season with salt if
needed.
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