谢谢大家留守刚才的直播！食谱如下：
佛跳墙
材料:
上汤：
2 litres 水
1副有肉鸡壳
300g煮汤猪骨
2片左口魚干，烘香
10隻鸡脚，洗淨、去脚尖
10粒红枣，去籽
3片老姜
适量 盐、胡椒粉
A:
5粒干贝，洗淨、加入
1大匙绍兴酒，蒸30分钟，備用
2 杯油
B:
6粒鹌鹑蛋，煮熟、去壳
1/2 隻黑鸡，洗淨、切塊, 加1/2小匙盐腌
200g排骨, 切大塊，加1/2小匙盐腌
25g火腿，洗淨、切片
150g芋头, 去皮、切厚塊
C:
2片姜
1棵葱
1条海参,切大塊
1 塊魚鰾，洗淨泡软、切大塊
1大匙绍兴酒
6粒冬菇，洗淨、泡软
6条竹笙，泡软、洗淨
1大匙蚝油
1大匙生抽
D（燙过）:
8粒 栗子，泡软、去衣
150g天津白菜，切大片
1塊冬笋，切大塊
E：
1 罐（10粒装）鲍鱼，取出鲍魚，汤汁加入上汤中
做法：
1. 上汤： 将全部材料放入一鍋中煮滚，改用小火煮2小时至出味，取出鸡脚、沥出上汤待用。
2. B： 燒热油，放入鹌鹑蛋炸至微黄，取出。放入黑鸡塊炸约2分钟至微黄，取出。再次燒热油，放入排骨炸约2分钟至微黄，取出。放入火腿炸一下，取出。放入芋头炸至微黄，取出。
3. 留油2大匙，爆香姜、葱，放入海参及魚鰾，攒入酒炒匀，放入冬菇、竹笙、蚝油和生抽煮至汁干，取出。
4. 用一个WMF 气压鍋，依序㸹天津白菜、冬笋、芋头、火腿片、鸡脚、黑鸡、排骨、海参、魚鳔、冬菇、竹笙、鹌鹑蛋、排好，倒入上汤至蓋到全部材料，蓋好，用大火煮滚至气压上升至三格，改用小火煮约12-15分钟至材料软，等气压下降后打开蓋，把鲍鱼排在中间，煮滚，试味，便可趁热食用。
(供：5－6人食用)
Assorted Meat and Seafood in Superior Soup
Ingredients:
Superior stock:
2 litres water
1 set chicken carcass
300g pork bones
2 pieces dried sole fish, toasted
10 chicken feet, cleaned and trimmed
10 red dates, seeded
3 slices old ginger
Salt and pepper to taste
A:
10 dried scallops, cleaned and mixed with
2 tbsp shaoxing wine, steamed 30 minutes
2 cups oil
B:
6 quail’s eggs, hard-boiled and shelled
1/2 black chicken, cleaned, cut into pieces and marinated with ½ tsp salt
200g spare ribs, cut into big pieces and marinated with ½ tsp salt
25g Chinese ham, cleaned and cut into slices
150g yam, peeled and cut into thick pieces
C:
2 slices ginger
1 stalk spring onion
1 sea cucumber, cut into big pieces
1 piece fish maw, cleaned, soaked and cut into big pieces
2 tbsp shaoxing wine
6 black mushrooms, cleaned and soaked
6 bamboo fungus, soaked and cleaned
1 tbsp oyster sauce
1 tbsp light soy sauce
D (blanched):
8 chestnuts, soaked and removed skin
150g Chinese cabbage, cut into big pieces
1 bamboo shoot, cut into big pieces
E:
1 tin (10 pieces) abalone, separated abalones from liquid and pour the liquid into stock
Method:
1. Superior stock: Put all ingredients into a stock pot and bring to boil. Lower the heat and simmer for 2 hours or until the flavour has released. Remove chicken feet and strain out the stock for later use.
2. B: Heat up oil, deep-fry quail’s eggs until slightly brown. Dish and drain. Add in black chicken and deep-fry for about 2 minutes until slightly brown. Dish and drain. Heat up oil again, deep-fry spare ribs for about 2 minutes until slightly brown. Dish and drain. Deep-fry Chinese ham until slightly brown, dish and drain. Deep-fry yam in hot oil for a while. Dish and drain.
3. Leave 2 tbsp oil in wok, saute ginger and spring onion until aromatic. Add in sea cucumber, fish maw, drizzle with oil and stir-fry until well mixed. Add in black mushrooms, bamboo fungus and cook until the sauce is almost dry. Dish up.
4. Prepare a WMF Pressure Cooker, arrange Chinese cabbage, bamboo shoot, yam, Chinese ham, chicken feet, black chicken, spare ribs, sea cucumber, fish maw, black mushrooms, bamboo fungus, quail’s eggs into the pressure cooker, pour in superior stock until all the ingredients are covered. Cover with lid, bring to boil over high heat until the pressure is up to third ring. Lower the heat and cook for about 12-15 minutes until ingredients are tender. Let the pressure to release before opening the lid. Arrange abalones in the center. Bring to boil and taste. Serve hot.
(Serves: 5-6)
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