raw chicken meat
cooked white chicken meat
fish maw soaked in oil
soaked dried bean milk cream rolls
dried slices of tender bamboo shoots
Slice the sea cucumbers, fish maw, squid, bamboo shoots, dried bean milk cream rolls and ham.
Add scallion, ginger slices and Shaoxing rice wine to the tripe, chicken and scallops, steam until the flavor penetrates, then slice.
Cut the cooked chicken and ham into shreds.
Mash and season the fish, shape into balls, roll in the scallop strips and steam.
Add scallop balls, all other ingredients and condiments to chicken soup and boil until the flavor penetrates, transfer to a bowl and steam for five minutes.
Pour out the soup stock, thicken with cornstarch, then pour back into the hotchpotch.