Huang Yu abalone and shark fin soup
Shandong cuisine menu
Main ingredients ~ dry goods
Practice and simmer
Taste type ~ light
Cai Cheng ~ Tangtang
Ingredients: 450g of Australian abalone, 0/50g of Crotalaria barbata100g of Jade Emperor Grass100g, and 500g of high-grade broth.
Exercise:
1, wash the golden hook wing and simmer thoroughly with broth.
2. Australian abalone is cooked in a pressure cooker, sliced and simmered in stock. Soak the jade emperor grass thoroughly and steam it for later use.
3. Put the above three ingredients into the shark fin cup and pour in the high-grade clear soup.
Features: the soup base is clear, mellow in taste and beautiful in color.