Steamed Winter Melon with Abalone, Fish Maw, Braised Pork Belly and Mushroom

How to make it

1. Soak the mushrooms and remove the stalks. Rinse and drain the pork belly. Cut the pork into pieces about 1cm thick.
2. Heat oil in a wok over high heat, sauté ginger, green onion, shallot and garlic. Add the pork belly and pan fry until it turns golden brown. Add water to cover all ingredients.
3. Add mushrooms and pork belly seasoning to the wok. When the water is boiled, cover and stew on medium heat for 1-2 hours.
4. Rinse the winter melon, add seasoning and steam for 30 minutes.
5. Re-heat the Lee Kum Kee Deluxe Abalone in Premium Oyster Sauce with Fish Maw pouch in a pot of hot water.
6. Put the braised pork belly, mushrooms and fish maws into the winter melon, and then drizzle with abalone sauce. Finally, put the abalone around the winter melon and serve.
   

    

   Tips:
   1. Steam the winter melon with the sauce of Lee Kum Kee Deluxe Abalone in Premium Oyster Sauce with Fish Maw can enhance the taste of winter melon.
   2. Plating with eatable flowers can make the dish looks more appetizing.