1. 食用前4小時準備將盆菜及鮑魚汁一起放在陰涼地方，室溫解凍　（如前一天收貨，可從硬櫃取出，放在0—4度雪櫃自然解凍）

2. 食用前90分鐘，準備1個鍋/鑊(可將整個煲放在其中)，在鍋裡放水燒熱直至大滾，水深不要超過盆菜的盆子高度，均勻淋上已解涷的鮑魚汁在盆菜上面，無需放蒸架，直接放入盆菜在鑊裡面，中慢火，用熱水慢慢坐熱約30-45分鐘（無需蓋上鑊蓋，滾水直接接觸不銹 鋼盆身，更有效傳熱，又不怕黏底）直至盆菜內的汁滾起，記得徹底翻熱才開始食用。

注意：如想蓋上鑊蓋炖熱，敬請取出西蘭花，在最後炖熱過程 5-7分鐘才放回，以免變黃)

3. 準備上桌（可把盆菜放在電磁爐或可攜式氣體爐上，繼續慢火煮，時刻保持食物熱騰騰）

享用小貼士：

1. 先食大蝦，冬菇；讓面層鮑魚，瑤柱慢慢沉到盆身中部，多些時間吸取其他食物及鮑魚汁，更加入味

2. 可自行配備其他食材，如豆卜，芋頭之類

產品目錄

1. Defrost the abalone sauce and Poon Choi at room temperature. (Or put in fridge from freezer one day before serve)

2. Prepare a big pot or wok to steam the Poon Choi. Pour water into the wok, water level cannot be higher than the container of the Poon Choi. Boil the water and put the whole pot of Poon Choi in the wok without the stand. Pour the abalone sauce into the surface of Poon Choi. Do not cover the lid. Steam it at least 60-90 minutes, depends on the Poon Choi serve size all food reheat completely .

3. Ready to serve. Put the Poon Choi on portable gas stove or induction stove. Enjoy the traditional hot pot combo.

Serving Tips：

1. Eat the tiger prawns, mushroom first. Allow the food on the top like abalone, dried scallops, dried oysters to move into center and absorb the abalone sauce longer. Enjoy the food in the middle layer like fish balls, chicken, roast duck first.

2. Add on more vegetables, fried Tofu or Taro

1. 預熱焗爐／Airfryer (200度)

2. 從盒子拿出芝麻蝦卷，無需解涷，塗適量油在蝦卷面

3. 放入芝麻蝦卷在焗爐（中下格）焗10-12分鐘

4. 升上高1格，再焗３分鐘即成

其他點心產品目錄