Practice: 1. Open the abalone box, tear off the lace and pimples, cut into thin slices, and still wrap them in the original juice. The surface of chicken breast slices is deboned, mashed into fine mud with the back of a knife, and then chopped with a knife. Take the yellow eggs away and keep them clean. Cut the ham into fine powder. Chop onion and ginger, and soak part of onion and ginger in 150g soup.
2. Dissolve the chicken into a thin paste with the soup soaked in onion and ginger, add cooking wine, salt, monosodium glutamate, water starch and pepper noodles, stir the egg white into a bubble, and stir the chicken evenly.
3. Pour lard into the pot while it is hot. When the oil is boiled, add onion and ginger until fragrant, then add 500 grams of soup, cook for a while, remove onion and ginger, add abalone (raw juice is not needed), salt, pepper and monosodium glutamate, cook until it tastes good, hook with water starch, pour a little chicken oil, and serve. At the same time, heat another pot, add lard, add the prepared chicken paste when the oil boils, then push it with a spoon, stir fry and add abalone, on the other side of the chicken paste.