Prepare the abalone
Remove the label on the abalone can.
In a pot of water, fully submerge the unopened can into the pot.
Bring the water to a boil. Reduce the flame and allow it to simmer for 3 - 4 hrs. Monitor the water level, add more water as required
Turn off the flame and remove the tin. Set aside and allow it to cool down to room temperature. Open the can when needed.
Prepare the mushroom
Soak it overnight in room temperature water.
Remove mushroom from water, rub 2 tbsp of corn starch on it. Rinse it thoroughly to remove any impurities between the pores. Drain dry.
Marinate the mushroom with sugar.
Transfer the mushroom into a pot, add in all the braising seasoning. Mix well, bring it to a boil for 15 mins. Reduce the heat and let it simmer for 1.5 hrs. Monitor the water level to ensure that it’s not dried up. Add in water as required.
Once it is cooked, adjust the taste with fish sauce and sugar. Keep warm till it’s ready to be used.
Prepare the winter melon
Remove the skin and seeds. Use a knife to trim the inner circle till you achieve a 4 - 5 cm thickness around the rim. #Tips: Do not cut it too small as it will shrink after it’s cooked
Pre-heat the steamer. Place the winter melon on a heatproof bowl, steam for 15 mins.
Once it is cooked, pour the winter melon juice into a small bowl and set aside for cooking.
Cook the filling
Open the can of abalone. Pour out the juice and set aside the abalone.
In a frying pan, heat up 1 tbsp oil and fry garlic still fragrant. Add in soaked scallop, chicken broth, abalone juice and winter melon juice.
Simmer for 5 mins.
Add in enoki mushroom and wolfberries. Simmer for another 2 mins.
Add in corn starch and chinese cooking wine.
Prepare the abalone and assemble
Place the steamed winter melon on the serving plate.
Lay the broccoli and mushroom around the winter melon.
Pour in the warm filling.
Slice the abalone into approximately 20 thin slices. Lined it in a straight line and roll it up to form a rose.