1. Arrange abalone wings on a bamboo raft and clip them. Heat the pan, add oil, put down the onion strips and saute until fragrant, add Shao wine, add two soups and salt, simmer abalone wings, take out and drain. Then put the abalone wings in a bowl, add Shaoxing wine, light soup, lard and monosodium glutamate, steam them thoroughly in a pot, take them out, pour out the original juice, and suck up the water on the abalone wings with a clean towel.

2, the pot is hot, add lard, silver needle, salt, stir fry until 80% mature. Heat the pot again, add lard, add silver needles, thicken it with some raw flour and water, put it on two small plates, and sprinkle some shredded cooked ham on the noodles.

3. Heat the pot, add lard, add Shaoxing wine, add the remaining light soup and ham juice, add monosodium glutamate, pepper and soy sauce, and when it is about to boil, push in the remaining raw powder water and mix well to get a golden sauce.

4. Pour part of the sauce on the steamed abalone wings, then turn the abalone wings over, stir-fry them with bamboo chopsticks, pour the rest of the sauce on the abalone wings, take out the chopsticks, sprinkle with shredded ham, and eat them together with two small plates of fried silver needles.