1. Wash the pig trachea thoroughly, blanch and cut it
like a centipede. Slice the abalone. Blanch the bone marrow with salty water until cooked
and break it into small pieces.
2. Soak the duck webs with lye, then blanch them in hot
water until cooked and rinse under running water to get rid of the smell of lye. Blanch
the mushroom.
3. Braise ail the ingredients with broth and oyster
sauce for 3 minutes until tender.
Practical Tips:
Pork knuckle tendon, fresh straw mushroom and pigeon
eggs are also ideal ingredients for the dish.
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