Home version of Poon Choi
Overview
It is said that Poon Choi is a dietary custom of the Han people in the coastal areas of Guangdong and the New Territories of Hong Kong. It is said to have originated in the late Southern Song Dynasty and has a history of hundreds of years. It is a kind of chowder. A pot of vegetables has vegetarian and meat dishes, and the bottom part is vegetarian and the top part is meat. In this way, after eating the meat dish, the taste also enters the vegetarian dish. The various flavors are integrated, and it can be regarded as a special dish for banquets. You can eat more than one dish. Similarly, this dish is served during every festive occasion, when a new home is moved into a new home, when an ancestral hall is consecrated or when lights are lit during the New Year, it is also a good dish to honor the elderly. As a northerner, I have lived in Guangdong for seven or eight years. I like this dish very much. It has been mentioned in Hong Kong dramas and Tongue 2. I have also seen it done at ancestral hall dinners. I will try it today, but it is quite time-consuming.
Tags
Ingredients
- Broccoli 1
- Chicken One quarter only
- Cinnamon leaves Appropriate amount
- Dried chili pepper Appropriate amount
- Duck feet 6
- Flour Appropriate amount
- Garlic Appropriate amount
- Light soy sauce Appropriate amount
- Mushrooms 10 flowers
- Old soy sauce Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
Steps
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Fried shrimp: wash the shrimp, remove the sand lines, use a shrimp gun, make shrimp whiskers, make a little batter, and fry the shrimp. Oil control
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Braised pork belly and chicken: Blanch the pork belly and chicken to remove the blood.
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Put oil in the pot, add Sichuan peppercorns, star anise and other ingredients and stir-fry until fragrant. Add pork belly and chicken and fry for a while.
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Add water to boil, add dark soy sauce, light soy sauce, sugar, and cook until the soup thickens.
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Abalone in oyster sauce: Wash the abalone and blanch it for one minute. Add oil to a new pot, add abalone and light soy sauce and oyster sauce seasoning and simmer for about half an hour. You can use starch powder to thicken the gravy.
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Braised Duck Feet: See the previous recipe. Broccoli with sesame oil: Blanch broccoli, mix with sesame oil and set aside.
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Cook shiitake mushrooms and shiitake mushrooms in stock: soak the shiitake mushrooms in water, cut the shiitake mushrooms with a cross knife for easy flavoring, blanch the shiitake mushrooms and shiitake mushrooms separately, and then cook them in chicken soup (or any other stock) for ten minutes to get the flavour. Spare.
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Radish in Beef Sauce: Peel and cut the white radish into hob cubes, blanch, and simmer in beef stock for half an hour. That’s it.
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Finally, put the pot: put the radish at the bottom, then the bamboo branches, then decorate with broccoli and cut the pork and chicken into pieces, and put the shrimp, mushrooms, abalone and duck feet separately. Finally, when eating, pour the soup into the pot and cook it for ten minutes.
