Stewed mushrooms and abalone

We are preparing a traditional wedding or New Year Chinese dish - stewed abalone and mushrooms.

If you have dried mushrooms, soak them overnight before cooking. After that, separate the caps from the legs and leave 180 ml of water in which the mushrooms were soaked. If you use fresh mushrooms, boil them slightly and leave 180 ml of mushroom broth.

1. In a thick-walled frying pan or cauldron, heat the vegetable oil, add a piece of pork belly and fry for 2 minutes to soak the oil.

2. Chop the garlic and put it 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 mushroom water left earlier. Let it boil and simmer on the lowest heat under the lid for 45 minutes.

4. Meanwhile, in salted water, blanch carrots, sliced into circles, and broccoli inflorescences 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 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. In the pan, add corn starch to the sauce 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. Put a circle of blanched vegetables on a wide dish along the edge, then put mushrooms inside in a circle close to the vegetables, and place abalone in the middle of the dish. Pour the sauce over everything and immediately serve hot to the table.

Bon appetit!