Ingredients: 500g of dried shark's fin, 400g of abalone, 800g of hen, 250g of flower mushroom, 600g of winter bamboo shoots, 750g of pork elbow, 200g of straw mushroom, 500g of sea cucumber soaked in water, 0/000g of duck/kloc, 300g of pig's trotters tendon, 500g of prawn, 500g of pork belly, and fresh.

Seasoning: ginger 25g, soy sauce 50g, rock sugar 50g, sugar 20g, monosodium glutamate 10g, chives 50g), yellow wine 200g, salt 6g, balsamic vinegar 20g and refined lard 40g.

Second, the production process:

1. Put the cleaned shark's fin in a boiling pot, add 15g ginger slices and shallots, 50g yellow rice wine, cook for10min, take out, remove the ginger slices and shallots, and the soup will not be used;

2. Wash the pan, enlarge the fire, add 40 grams of cooked lard, heat, add shark's fin, add sugar10g, rice wine100g, soy sauce10g, stew for10min, take it out and put it in a buckle bowl;

3. Wash the ribs, chop them, put them on the shark's fin, add 25g of crystal sugar, 3g of monosodium glutamate and 6g of soy sauce, then add the broth, steam them in a steamer for 2h, take them out, decant the steamed juice for later use, and take out the ribs for later use;

4. Wash the sea cucumber and cut it into strips with a length of 1.2 cm and a width of 0.6 cm;

5. Put the pot on high fire, pour clean water and sea cucumber, add 50g of yellow rice wine, ginger 10g, onion 15g, and 6g of refined salt, and boil 10min, then take out the sea cucumber without soup;

6. Boil the washed pork belly in a water pot for 2 minutes, take it out and cut it into ribs;

7. Slice abalone, put it in a bowl, steam it for 10 minute and take it out;

8. Take off the hoof shell of the pig's feet, scrape off the hair and dirt, wash it and chop it into large pieces;

9. After the chickens and ducks are slaughtered, they are disembowelled from the back, scalded with pig's feet in a boiling water pot, bled, and big bones are cut into pieces;

10. Take a large wok with bamboo grates at the bottom, put chicken and duck tendons, sea cucumber and pork tripe into the wok, add mushrooms and shrimps, and add 50g of soy sauce, 50g of crystal sugar, 0/0g of monosodium glutamate/kloc, 200g of yellow wine, 0/0g of balsamic vinegar and 6544 of ginger.

1 1. Take a special pot, slice the winter bamboo shoots after they are cooked, and make a base in the pot;

12. Simmer all the ingredients, shark's fin and abalone separately and put them in the pot. Volvariella volvacea and Lentinus edodes as a space. Pour the simmer juice into the soup and chicken soup, cover the pot and steam in a steamer for half an hour.