Pot cooking is a dietary custom in Shenzhen, Guangdong and New Territories, Hong Kong. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. This is a hodgepodge. Traditional potted vegetables are put in wooden or antimony pots. Pot-dish banquets are held in villages in the New Territories on festive days such as the occupation of new homes, the opening of ancestral temples or the lighting of Chinese New Year.

A large basin of colorful vegetables

1. To cook fresh abalone with chicken juice, cook a pot of rich chicken soup the day before and cook it in three rice bowls; Add a small piece of ham and stew four fresh abalone with slow fire until a bowl of soup is harvested; Add a little oyster sauce/soy sauce to taste and thicken with white powder water.

2. Boiled shrimps-peeled shrimps with toothpicks and rinsed for later use; Add ginger slices/onion slices/cooking wine to half a pot of water and bring to a boil. Add shrimps and cook for 90 seconds. Take it out and soak it in ice water. Take out and drain.

3. Wine-flavored shrimp-put a cup of Shaoxing wine, a glass of water, a little salt/monosodium glutamate, ginger/garlic slices in the soup bowl; Cook the hard-shelled shrimp in a way similar to boiled shrimp, pick it up and soak it in ice water, then put it in wine soup and soak it in the refrigerator overnight.

4. Shrimp and crab seed sauce salad-remove the head/shell of prawns, cut into wings, remove intestines, scald them for two minutes like boiled shrimps, pick them up, soak them in ice water and dry them; Mix the salad dressing with a tablespoon of crab roe and put it on the shrimp.

5. Roast squid with lemon fragrance-clean the fresh squid, spread it into a large piece, make several shallow cuts on the surface vertically and horizontally, marinate it with a little onion/Jiang Shui, salt and cooking wine, bake it on a charcoal stove until it looks light golden yellow, cut it into coarse slices, and squeeze a little lemon juice on the squid.

6. Stewed chicken leg with rose sauce: two cups of chicken soup, one cup of rose wine, one cup of soy sauce, one cup of clear water, one marinated bag (including pepper, clove, fragrant leaves, cinnamon, star anise, licorice and tsaoko), several slices of ginger, several slices of garlic, one handful of onion and three tablespoons of rock sugar. After all the marinade is boiled, turn to low heat and cook for 30 minutes. Add chicken legs and marinate for 10 minute, turn off the fire and continue to stew for 10 minute, remove bones and cut into pieces.

7. Braised trotters/stewed eggs-put trotters in clean water, add onion/ginger/garlic/star anise/cooking wine and cook for 30 minutes, then pick them up and marinate them in rose marinade for 30 minutes. After turning off the fire, continue to soak for 10 minutes and chop into small pieces. It's best not to marinate it too badly, but to be chewy. Boiled eggs, shelled, boiled with rose marinade for 30 minutes and soaked overnight.

8. Brew fried tofu-12 shrimp, remove the head/shell, remove the intestines and chop; Chop fat pork into small pieces, add minced shrimp, ginger/garlic, chopped green onion, a little salt/monosodium glutamate/cooking wine/water, stir well, brew with oil tofu and fry until cooked. Boil half a bowl of chicken soup, add fermented bean curd, add a little oyster sauce and cook with pepper until the soup is dry. 9. Stew the double mushrooms until soft, slice the bamboo shoots, and cook with a bowl of chicken soup and a little soy sauce/sesame oil until the soup is dry.

10. Stir-fry broccoli-stir-fry with one tablespoon of oil, three tablespoons of chicken soup and a little salt/monosodium glutamate. Don't overcook it, it will be crisp.

The basin can be placed according to personal preference, with beautiful appearance.