Required seasonings:
Chef's Chicken Powder (USA), Jin Tuohan Yixian Su, Aida Seafood Soy Sauce, Golden Label Light Soy Sauce, Jin Tuohan Abalone Soy Sauce, Lee Kum Kee Old Village Oyster Sauce, Ethyl Malt Powder, Dried Earth Fish (Ground Powder), Big Red Vegetable, Lemon Yellow.
Abalone juice detailed practice:
Old hen rinsed and cut in half, blanched and rinsed clean and dry water, and abalone with the same in the pot, add the right amount of pure water to cover the lid. Small fire until the abalone sticky body, fish out the remaining soup in the pot to the sealed container in the natural cooling. Add some salt and seasoning to taste.
Raw materials for soup: 1300g of duck, 1250g of live hen, 1400g of pig's trotters, 1200g of pork keel, 700g of pork skin, 450g of Jinhua ham, 140g of dried scallop, 60g of dried seaweed, 80g of chicken breast paste.
Vegetables: 240g of parsley, 240g of onion, 10g of red currant rice, 320g of carrot, 130g of scallion, 140g of coriander root, 65g of dried ginger.
Seasoning: 10g of comfrey, 10g of rock sugar, 140g of chicken rice soy sauce, 120g of Guangdong rice wine, 210g of Zhongnan abalone sauce, 150g of Lee Kum Kee Old Village oyster sauce, 140g of Meiji-Fresh Soy Sauce, 40g of Thai fish sauce, 60g of American Chef's Chicken Powder, 180g of salad oil, and 45kg of purified water.
Production:
1. First live duck, live chicken slaughtered and cleaned, chopped with a chopping knife into a square weighing about 50 grams, wash the blood and soak in running water for 10 minutes, start a pot of fire and pour cold water blanch with high heat for 10 minutes, fished out of the water and then put into the water to wash. Pork trotters, pork keel, pork skin into the boiling water blanching over high heat for 5 minutes, fish out and rinse and control dry standby.
2. Stainless steel bucket poured into the pure water 30 kg, into the blanched raw materials, add dry scallop, dry seaweed boil on high heat to slow cooking on low heat for 5 hours, and finally into the chicken rondelles cooked on low heat for 15 minutes to pull out, so that the impurities left in the broth as well as the floating oil are all sucked out.
3. Put the vegetable ingredients (onion, parsley, scallion, cilantro root, carrot, dried ginger) into a pot of boiling water and cook over high heat for 12 minutes. Put the broth into a container and add the red currant rice, comfrey, rock sugar, soy sauce for chicken and rice, Guangdong rice wine, abalone sauce, Lee Kum Kee's Oyster Sauce, MGM Soy Sauce, Thai Fish Sauce, and U.S. Chef's Chicken Powder to mix well.
4. Put the container in the pot on the stove with low heat to boil, skim off the foam sealed with a layer of salad oil, sealed and stored in minus 5 ℃ freshness of the freezer to save, anytime you want to use at any time to take can.
This abalone juice features: bright orange-red color, rich and fresh flavor.
The key to the production:
1. Slaughtered old chicken, old duck must be cold water in the pot, so that the simmering broth can be more fresh and delicious.
2. The last step of the soup, put the chicken paste is to be able to effectively remove impurities and floating oil.