Don't think that abalone juice is cooked by abalone. I didn't know it was abalone juice at first, but it dawned on me when I watched Master Guangdong cook the abalone juice again. The so-called "abalone juice" is really self-deception, abalone can not be seen in the production process.

Raw materials: live duck1500g, live old hen1350g, trotters1500g, pig keel1000g, pigskin 800g, Jinhua ham 500g, scallops150g, etc.

Seasoning: coriander 250g, onion 250g, Redmi 5g, carrot 300g, chive coriander 150g, dried ginger 75g, Arnebia euchroma 5g, crystal sugar water 15g, Zhimeizhai soy sauce 150g, and Zhongnan Guangdong rice wine 100g.

Making:

1. Slaughter and clean the live ducks and chickens, cut them into pieces weighing about 50g, soak them in blood water after cleaning 15min, then soak them in cold water for 5min, then take them out and wash them with clean water; Boil pig's trotters, pig's keel and pig's skin in boiling water for 8 minutes, and take them out for later use.

2. Put 35 kilograms of clean water in a stainless steel barrel, cook the raw materials, scallops and shrimp skin with low fire for 6 hours, and take out the minced chicken on low fire for 10 minute, so as to suck out all the residual blood stains and floating foam in the soup.

3. Put the green vegetable buns (onion, coriander, carrot, shallot, coriander and dried ginger) into the pot and cook for 15 minutes. Put the soup stock into porcelain, add small packets (Redmi and Arnebia euchroma), crystal sugar water, soy sauce, Guangdong rice wine, abalone juice, oyster sauce, fresh soy sauce, fish sauce and chicken essence and mix well.

4. Boil the porcelain on a small fire, skim off the floating foam, pour in salad oil, seal it and keep it in the refrigerator at MINUS 2℃, and you can carry it with you.

Production key: 1. Chickens and ducks must be cooked in cold water after slaughter, so that the soup can be more delicious. 2. Add chicken paste in the process of boiling soup to remove blood stains and floating foam.