鲍汁酿四宝Four Combination Dimsum

将冬菇和猪皮用水浸至软身, 将鸡腿肉冲洗淨，印乾水份，切成长条状，备用。Soak mushroom and pig skin until soft; wash chicken leg, drain and cut into strips, set aside.

过后冬菇和鸡腿肉各放入半小茶匙的盐和半小汤匙的塔牌绍兴花雕酒搅拌腌制下，待用。Marinate mushroom and chicken with ½ salt and ½ tsp Pagoda Brand Shao Hsing Hua Tiao Chiew, set aside.

将原张腐皮剪成1长方形，用湿布将每张腐皮轻力抹一抹，把湿布盖上腐皮，备用。Cut beancurd sheet into rectangle size, rub and cover with wet cloth.

锅内倒入清水煮滚后转小火，然后放入海鸥牌鲍鱼汁和其它调味料煮3分钟，用少许的生粉加入水搅拌，慢慢的倒入酱汁里勾芡就可，待用。Bring a pot of water to boil, add in HAI O Abalone Sauce and remaining seasoning, cook with low heat for 3 minutes. Thicken with some starch, set aside.

把切好的配料放在腐皮上，捲好放在碟上，大火煲滚水放入蒸笼蒸15分钟，淋上鲍鱼汁再撒上葱丝点缀就可。Arrange all the ingredients on top of beancurd sheet, roll up and steam for 15 minutes. Lastly pour over the abalone sauce, garnish with spring onion shredded, done.