Braised mushrooms and abalone

4 servings
9 hours

We prepare a traditional wedding or New Year's Chinese dish - stewed abalone and mushrooms. If you have dried mushrooms, soak them overnight before cooking. After that, separate the hats from the legs and leave 180ml of water in which the mushrooms were soaked. If you use fresh mushrooms, boil them slightly and leave 180ml of mushroom decoction.
1. In a thick-walled frying pan or kazan, heat the vegetable oil, add a piece of pork belly and fry for 2 minutes to soak the oil.

2. Grind the garlic and place in a frying pan, fry for 30 seconds.

3. Add the mushrooms, mix them well in the oil. Immediately add the wine and soy sauce, as well as the previously left mushroom water. Allow to boil and simmer under the lid for 45 minutes on the lowest heat.

4. Meanwhile, in salted water, blanch the carrots, cut into circles, and the broccoli florets for a minute. Remove them from boiling water and rinse in cold running water.

5. Lightly salt the finished mushrooms to taste and add abalone ears to them. Cook for no more than 2 minutes, otherwise the ears will become "rubber. " Remove the mushrooms and ears from the pan without touching the sauce.

6. Add cornflour to the sauce in the pan for a bunch. If the sauce thickens too much, dilute it with water - the sauce should be fluid. Remove the sauce from the heat.

7. Place a circle of blanched vegetables on a wide dish along the edge, then put mushrooms inside in a circle, and place abalone ears in the middle of the dish. Pour the sauce over everything and serve hot to the table straight away. Enjoy your meal!