Composition:

300g of abalone meat, 300g of skirt, 2kg of clean old hen, 20g of scallops, 50g of pea seedlings, 0g of salt10g, 0g of sugar10g, 3g of pepper noodles, 5g of sesame oil15g, 5g of water starch and 5g of onion15g.

Features:

The soup is delicious, soft and rotten, palatable and tender.

Operation:

Skirt, also called "fish skirt", is a soft edge around the back cover of giant fish, and it is a very precious cooking material. Some are dry and some are fresh. Fresh fish is obtained directly from live slaughtered fish. The person who did it needs to do it first. The method is as follows: sit in a pot of boiling water, put the dried skirt into it, bring it to a boil, turn to low heat, stew until soft, take it out, take it out in cold water, scrape off the black skin on the surface and the rough skin on the bottom, add water, onion, ginger and cooking wine, cook until the bones can be removed, take it out, trim the rotten parts, brew it with water, and remove the fishy smell.

1. Tear off the raw edges of abalone, cut each abalone into 3 pieces (2 small pieces and 4 large pieces) with a bevel blade, and select and wash the pea seedlings.

2. Cut the skirt into 5cm pieces with a knife, wash it with warm water, take it out and put it on the plate.

3. soak the old hen in boiling water, take it out, wash the blood foam, add 2.5-3 kilograms of water and cook 2 kilograms of chicken soup; Remove the hard ribs from scallops, wash the sediment, add 200ml chicken soup, steam it in a cage, take it out, and pour the soup for later use.

4. Put a grate in the pot, put the washed skirt on the grate, add chicken soup and onion ginger, bring to a boil, add cooking wine, salt, sugar and a little pepper noodles, and simmer on low heat. First blanch abalone in boiling water, and then simmer it in chicken soup.

5. Simmer the skirt for 20 minutes until it is complete; Simmer the abalone thoroughly and remove from the heat.

6. Put the skirt and abalone into the pot, add salt, sugar and pepper, add starch to thicken after boiling, pour sesame oil on it, and serve.

7. Take out the skirt again, take out the onion and ginger, add scallop soup and appropriate amount of salt, sugar and starch, thicken with sesame oil, put it around the plate and sprinkle with pea seedlings.