Seafood and Assorted Vegetables Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Cloud ear is rich in dietary fibre, which helps prevent constipation and which improves intestinal health. Although no salt is added to the soup, it contains Ingredients like dried tangerine peel, coarse black pepper and Chinese celery, which are naturally strong in flavour. The soup is tasty and healthy as well."
Soup Base Ingredients (Serve 6):
| Peanut oil | 1 teaspoon |
| Spring onions (cut into sectioned) | Some |
| Mud carp | 600g |
| Water | 3000 ml |
| Dried tangerine peel | 1 |
| Coarse white pepper | to taste |
| Tomatoes (sliced) | 2 |
| Potato (cut into wedges) | 1 |
| Fresh shittake mushrooms (stems removed) | 2 |
| Oyster mushrooms (stems removed) | 75g |
| Enoki mushrooms | 112g |
| Chinese celery (sectioned) | 1/2 stalk |
Hot Pot Ingredients:
| Grass carp (sliced) | 150g |
| Whelks (sliced) | 225g |
| Scallops (sliced) | 8 |
| Fresh oysters | 8 |
| "Honeycomb" bean curds (chopped) | 2 |
| Cloud ears | 75g |
| Baby Tietsin cabbages | 150g |
| Chinese lettuces | 150g |
| Chinese white cabbages | 150g |
Cooking Method:
| 1. | Wash all Ingredients. |
| 2. | To make fish broth. Heat oil in a wok. Saute spring onion until aromatic. Pan-fried fish until aromatic. Add dried tangerine peel and coarse white pepper. Cook over high heat for 45 minutes. Drain. |
| 3. | Add tomatoes, potatoes, fresh shittake mushrooms, enoki mushrooms and Chinese celeries in fish broth. Bring to the boil. |
| 4. | Wash all hot pot Ingredients. Serve. |
This recipe is provided by Golden City Banquet.
Extract from CookSmart, Issue 13
