Abalone Wing & Pawpaw Boat

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Ingredient mixing

fin soaked in water 150g, papaw 500g, pork feet 500g, spareribs 500g, old chicken 600g, hogskin 150g, ham bones 100g, ginger, shallot , wine,

Cooking method

First get 150g fin soaked in water and put into the pan with boiling water, ginger, shallot and wine to boil. Then get it out to steep in water. Take a big terrine, and bamboo strip at the bottom of it, put the boiled shark fin onto the bamboo strip, and then cover it by another bamboo strip. Chop 00g pork feet, 500g spareribs, 600g old chicken, 150g hogskin and 100 ham bones into big pieces and put them into the boiling water in the pan for boiling. Then dip them in water and then take them out for trickles, put them onto the shark fin with bamboo strip, pour into 2,500g slipslop soup, add Shaoxing Wine, salt and bundles of shallot and cilantro. Cover the pot lid and stew for approximately 4 hours with small fire. Get the pawpaw and put one fourth of its top, get rid of the flesh of another three fourth, carve the patterns on the notch and then engrave into the boat shape. Put the stewed fin with flavor into the wood boat and put onto the bamboo steamer to stew for 10 minutes till the pawpaw gives out aroma.