The eight immortals pot dish, this is a seafood dish that imitates “Buddha Jumping over the Wall”. It is very suitable for the main course of New Year’s Eve dinner. Simmer eight different umami ingredients into one pot, which not only has a common taste but also maintains its own characteristics. The rich meat fragrance does not make people feel greasy. The addition of seafood sauce and teriyaki sauce can completely restore Cantonese cuisine. The fresh and sweet taste is basically an ace pot that can protect you and let you shine on the New Year’s Eve dinner.

How to make the eight immortals pot dish?

Step 1

These are all ingredients, prepared in advance. Since this dish takes a long time to prepare and stew, it takes about 1-2 hours to prepare and 24 hours to stew. Pay attention to the cooking schedule.

These are all ingredients

Step 2

Dry food processing: Soak the abalone, sea cucumber, flower mushroom and bamboo fungus in advance, and soak the abalone and sea cucumber for more than half a day. If you buy ready-made ingredients, just soak the flower mushroom and bamboo fungus.

Dry food processing

Step 3

Each sea cucumber is diagonally cut into three sections with two knives, pleurotus eryngii is cut into large slices, green onion and ginger are sliced, and garlic is cut into pieces.

Each sea cucumber is diagonally cut into three sections with two knives

Step 4

Handling the abalone: use a knife to dig out the abalone, taking care to remove the internal organs; cover the abalone with starch, use a toothbrush dipped in water to scrub the abalone, pay attention to cleaning the skirt, and then soak it in clean water.

Handling the abalone

Step 5

Treatment of tendons: clean the tendons, put them in a pot, add cold water and ginger slices, and cook for more than 40 minutes; remove and let cool, cut the tendons in half, and then cut into long strips with the thickness of the thumb.

Treatment of tendons

Step 6

Processing quail eggs: first boil the quail eggs with clean water, after peeling them, use low heat to oil them, and fry them until they are slightly yellow.

Processing quail eggs

Step 7

Processing the ribs: chop the ribs into small pieces, boil the water with cold water and ginger slices over high heat, and skim the foam; heat the pot and add some oil, stir fry the onion, ginger and garlic, add the ribs to stir fry, and then pour the teriyaki to stir fry for 3-4 minutes.

Processing the ribs

Step 8

Place the ingredients: pour the ribs and tendons to the bottom in a casserole, top with pleurotus eryngii, flower mushrooms, bamboo fungus, sea cucumber and abalone, and put quail eggs in the middle.

Place the ingredients

Step 9

Seasoning: drizzle with seafood sauce, pour in enough water and water for soaking mushrooms.

Seasoning

Step 10

Stew: cover and boil over high heat. Turn to low heat and simmer for at least 7-8 hours. If more than 24 hours is better, add water when simmering.

Stew

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