Place taro and bamboo shoots at bottom of jar; cover with ingredients in # 3 and chestnuts, dates, mushrooms, scallops, abalone, shark's fin, and quail eggs. Cover jar with rice paper or lotus leaf. Place jar in large pot and surround with water. Simmer 2 hours then add sea cucumber and pig tendons, and simmer another half hour.
2. 在磁底層放下芋頭塊、筍塊，及 1 項的材料與板栗、紅棗、洋菇、乾貝、鮑魚、魚翅及鵪鶉蛋，用綿紙或荷葉封蓋壇口，置大鍋內隔水蒸燉二小時左右，再放進海參、蹄筋，繼續燉半小時以上即可。