Method

• Preparation
  1. White radish, get it peeled. Rinse, and cut into pieces.
  2. Wash and soak the Shittake Mushroom in hot water for 10mins and rinse off.
  3. Broccoli, cut them about in the same size. Soak in salty water for 5 mins and rinse off.
  4. Blanch white radish, nappa cabbage and broccoli for 5 mins.
  5. Open the can of abalone, put on plate one by one.
  6. Defrost the roasted duck and roasted pork before cooking.
• Steps
  1. Mushrooms, fry with no oil at high flame in wok. Fry with white radish at the same time. Leave it one side.
  2. Saute sea cucumber to remove as much moisture as possible, with some cooking oil, 3 slices of ginger.
  3. To prepare the broth for Phoon Choi. Put water 250ml, and half can of abalone sauce with rock sugar 1 big cube into wok. Heat up at high flame, turn to medium flame after boils up. Braise for 10 minutes.
  4. Once sauce has become thicken, Mix well with fish balls. Put on plate.
  5. Heat up the Roasted duck in the oven for 15 mins. Heat up the Roasted Pork in the oven for 15 mins till desired crispy-ness.
• Prepare a medium sized claypot
  1. Put Nappa cabbage first.
  2. Layer white radish on top of it.
  3. Put in the roasted duck and roasted pork.
  4. Fish Maw and beancurd skin put in between the roasted duck and roasted pork.
  5. Fish balls, put besides the fish maw, add broccoli.
  6. Mushrooms, to be put besides the broccoli alongside the pot.
  7. Add in dried scallops , put on top of the ingredients.
  8. Add in prawns on the top.
  9. Add in abalone onto the top once heated up.
• Preparation steps of abalone
  1. Heat up the abalone sauce in can with a can of tap water at high flame in wok.
  2. Heat abalone in wok for a while.
  3. Put abalone in good order on top of poon choi.
  4. The sauce in wok is to be put on top of poon choi.

Heat up for 15 mins in high flame and ready to serve.