Ingredients:
Abalone, Sea Cucumber, Fish Maw, Japanese Dried and Fresh Scallops, Dried Oyster, Fried Fish Maw, Tiger Prawn, Fish Roe Fortune Bag, Dried Mushroom, Bailing Mushroom, Fish Ball with Fa Choy, Beancurd
Gravy: Water, Concentrated Chicken Stock, Permitted Flavouring, Sugar, Salt, Starch
Recommended Reheating Instructions
1. Please remove the frozen vacuum bagged contents from the foam box.
2. Allow the vacuum bagged contents to defrost at room temperature for 80 to 90 minutes before cooking.
3. Remove the vacuum bag and place contents into a pot with gravy at the bottom.
4. Cook at a low heat for 20 minutes, continuously stirring the bottom until gravy is fully melted and bring to boil.
5. Once it starts boiling, increase the temperature and cook at a high heat for another 5 minutes.
6. Serve and enjoy.
Optional:
Peel Chinese cabbage into pieces, blanch in boiling water for 2 minutes, remove and drain the water. Spread the blanched Chinese cabbage evenly on the bottom of the pot. Add the reheated content and freshly roasted pork to serve.
Additional Information
Ingredients:
Abalone, Sea Cucumber, Fish Maw, Japanese Dried and Fresh Scallops, Dried Oyster, Fried Fish Maw, Tiger Prawn, Fish Roe Fortune Bag, Dried Mushroom, Bailing Mushroom, Fish Ball with Fa Choy, Beancurd
Gravy: Water, Concentrated Chicken Stock, Permitted Flavouring, Sugar, Salt, Starch
Recommended Reheating Instructions
1. Please remove the frozen vacuum bagged contents from the foam box.
2. Allow the vacuum bagged contents to defrost at room temperature for 80 to 90 minutes before cooking.
3. Remove the vacuum bag and place contents into a pot with gravy at the bottom.
4. Cook at a low heat for 20 minutes, continuously stirring the bottom until gravy is fully melted and bring to boil.
5. Once it starts boiling, increase the temperature and cook at a high heat for another 5 minutes.
6. Serve and enjoy.
Optional:
Peel Chinese cabbage into pieces, blanch in boiling water for 2 minutes, remove and drain the water. Spread the blanched Chinese cabbage evenly on the bottom of the pot. Add the reheated content and freshly roasted pork to serve.
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