Braised Abalone with Assorted Meat

Name: Braised Abalone with Assorted Meat (Shao pao yü shih chin)
Cuisine: Chinese
Ingredients: 10 mushrooms; 20 slices bamboo shoot; 6 tablespoons oil; 2 green onions; 2 slices ginger; 1 tablespoon wine; 4 tablespoons soy sauce; 3 cups chicken soup; 1 teaspoon sugar; 1 teaspoon food coloring (dark brown); 1 teaspoon food coloring (dark brown); 2 teaspoon chicken grease; ½ can abalone; 1 soaked squid; 2 gizzards (cooked); 5 oz. Chinese ham (cooked); 5 black mushrooms; 5 oz. pork tendon (soaked); 4 oz. pig tripe (cooked)

Shao pao yü shih chin

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ can abalone
2 gizzards (cooked)
1 soaked squid

Asia
Taiwan
Chungking
Sichuan
Shengtu

Method

Slice the abalone and gizzards: Score inside of soaked squid lengthwise and crosswise, then cut into diamond-shaped pieces, scald in boiling water. Cut each soaked mushroom in two, slice ham, and shred pig tripe.
Cut pork tendon in half, boil in water for about 10 seconds, then remove and plunge into cold water.
Heat 5 tablespoons oil and stir-fry the