5 pieces |
rhizoma ligustici |
3 pieces |
rhizoma polygonati odorati |
2 pieces |
radix angelica sinensis |
4 pieces |
radix rehmannia gl utinosa |
2 tablespoons |
hawthorn berries |
5 |
dried red chinese dates |
5 |
whole dried shiitake mushrooms |
500g |
pork spare ribs |
1 |
cassia stick |
1/2 |
star anise |
2 |
cloves |
1 tablespoon |
white peppercorns |
1 tablespoon |
black peppercorns |
1 head |
garlic, peeled |
4 |
red asian shallots, peeled |
1 piece |
young ginger, peeled |
|
cognac, to season |
|
dark soy sauce, to season |
|
light soy sauce, to season |
|
sugar, to season |
4 |
white fish fillets, with Skin on, about 90 g each |
1-2 tablespoons |
grapeseed oil |
6 |
brussels sprouts, leaves separated out |
6 |
chestnuts, shelled, lightly cooked in chicken stock until soft |