everyone loved the 盆菜 pencai…the stock was very tasty and gelatinous, and the texture were very good.
in particular, the fish maw was excellent, mushroom as well, both very tasty 入味! abalones, sea cucumber, broccoli all very good.
scallops, belly pork, prawns can be improved.
I like to use teochew braised hock and trotters as the base for the broth. this delivers a gelatinous and very tasty sauce. so braise the pig hock and trotters for 1.5hrs to 1hrs 45mins. remove hock and trotters. these can be served as separate dishes or can cut some hock and add to the 盆菜 pencai.
I braise the belly pork together. remove belly pork about 1 hr 15mins. chill the pork belly so easy to cut/slice when assembling the 盆菜 pencai.
I had earlier boiled the fish maw and mushroom for 1hr. now add them to the 盆菜 pencai. broth and cook about 30mins.
then I add one can of abalones with the brine or braise (braised abalones better tastier), and add broccoli, prawns and scallops and cook for 3mins and remove.
I add sea cucumber last, cook 1 min and cover to poach for another few mins. anyway just watch over to make sure all the items are cook just right.
I add/layer few leaves of Chinese cabbage to the bottom of the claypot dish.
then arrange first the broccoli then the other items.
this time my assembly not as pretty as 2 yrs ago on 2019, the taste and texture just as good.