White Braised Four Treasures
White Braised Four Treasures is a classic Shandong dish, featuring four precious ingredients braised in a creamy white sauce. It is tender, flavorful, and an elegant choice for banquets.
Ingredients
14 items- Water-soaked sea cucumber 200g
- Water-soaked abalone 200g
- Water-soaked scallop (conpoy) 100g
- Water-soaked fish maw 100g
- Spring onion 2 stalks
- Ginger 1 piece
- Cooking wine 2 tbsp
- Broth 1000 ml
- Salt 1 tsp
- White pepper powder ½ tsp
- Sugar ½ tsp
- Wet starch 2 tbsp
- Lard 50g
- Chicken fat oil 1 tbsp
Nutrition
Steps （7 steps）
Cut sea cucumber, abalone, and fish maw into rectangular slices; steam scallops and shred; cut spring onion into sections and ginger into slices.
Boil water with a little cooking wine, blanch each ingredient separately for 30 seconds, then drain.
In a pot, add 800ml broth, spring onion, ginger, and wine; bring to boil, add the four ingredients, simmer on low for 10 minutes until infused, then remove.
In another pot, heat lard, fry spring onion and ginger until golden; add 200ml broth, bring to boil, discard onion and ginger.
Arrange the four ingredients neatly in the pot, add salt, white pepper, sugar; braise on low heat for 5 minutes, gently shake the pot occasionally.
When the sauce thickens, add wet starch to thicken further, shake to coat evenly; add chicken fat oil; invert the dish onto a serving plate.
Garnish with blanched green vegetables and serve.
Tips
The flip (inverting) is key to maintain shape; use wrist power to flip over in one motion. Substitute chicken fat with sesame oil if not available. Pre-soak ingredients well in advance.
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