Raw materials: 45 kg of clean water, 8,000 g of old hen, 4,000 g of pig's hind feet and pig's front feet, 5,000 g of tenderloin, 500 g of Jinhua ham and scallop, 250 g of dried shrimp (dried shrimp in Guangdong), 4,000 g of beef tendon, 200 g of ginger, 65,438 g of chicken oil and 0,000 g of salad oil. Production: 1, old hen, pig's front hoof and pig's back hoof split in two; Cut the tenderloin and beef tenderloin into large pieces, simmer in the pot for 2 minutes, then take them out and wash them with water. 2. Steam Jinhua ham in a cage for 30 minutes, remove the bones and leave the meat, and chop it into large pieces; Put the chicken oil into boiling water 1 min and take it out; Soak ginger slices in 50% hot salad oil for 2 minutes and take them out. 3. Pour the water into a vat, put the old hen, pig's hind hoof, pig's front hoof, tenderloin, Jinhua ham, scallop, dried shrimp, beef tendon, ginger and chicken oil into the vat to boil, skim the foam and simmer for 8 hours. 4. Filter the cooked soup, cool and refrigerate. Features: ivory color, rich fragrance.

-Example: sea cucumber and abalone rolls-Ingredients: 3 sea cucumbers, 1 stewed abalone, fried asparagus 30g. Seasoning: Australian abalone juice10g, abalone juice10g, soup 500g. Production: 1, sea cucumber, sliced abalone, Australian abalone juice, abalone juice and soup, put them into the pot and simmer for 8 minutes on low heat until they taste good. After taking out, roll abalone slices with Liaoshen and wrap asparagus. Features: Abalone is rich in flavor, soft and delicious. The raw materials of instant abalone juice are: abalone juice with chicken balls 390g, oyster sauce with chicken balls 200g, soy sauce100g, soy sauce, fish sauce, Shaoxing wine, Le Jia concentrated chicken juice, bergamot, Australian ham juice 50g, Australian scallop juice 50g and salt 25g. Production: mix all the raw materials evenly. Features: golden color and rich flavor. -Example: Nine-hole abalone of Yuanbao-Raw materials: 6 nine-hole abalone and 600g wax gourd. Seasoning: 200g abalone juice, soup1000g. Output: 1. Wash the nine-hole abalone, punch it with a cross knife with a spacing of 0.5 cm and a depth of 0.5 cm, simmer it in soup for 30 minutes, and take it out for later use. 2. Peel the wax gourd, trim it into an ingot shape, hollow it out in the middle, simmer it in soup for 15 minutes, take it out and put it on a plate, with abalone in the middle; Top with hot abalone sauce. Features: fresh and delicious, rich in juice. Raw materials: old hen A 12kg, pork tenderloin, trotters and chicken feet 2.5kg each, local duck 3kg, Jinhua ham and pigskin 0/kloc-0.5kg each, scallop 250g, clean water 35kg, and chicken oil 100g. B 760 grams of Zhongnan abalone juice, 250 grams of monosodium glutamate, 600 grams of oyster sauce, 580 grams of chicken juice, 50 grams of abalone essence, 65,438+000 grams of chicken powder, 50 grams of Lee Kum Kee soy sauce, 65,438+00 grams of red yeast rice and Ganoderma lucidum respectively. Production: Wash old hen, pork tenderloin, pig's trotters, local ducks, Jinhua ham and pigskin, cut into pieces weighing 300g, blanch them in boiling water with chicken feet for 5 minutes, take them out, put them in a bucket filled with clear water, add chicken oil and scallops, simmer for 0/2 hour, filter, and add material B to mix well. Features: bright red color and mellow taste. Example: Pleurotus eryngii raw materials: Pleurotus nebrodensis 200 g, pork belly 20 g, broccoli 5 g, cucumber slices, carrot slices, ham slices and water-soaked mushrooms 2 pieces each. Seasoning: 5g of onion and ginger, 50g of abalone juice. Production: 1, slice Pleurotus nebrodensis 1 cm thick (slightly connected roots), simmer in boiling water for 2 minutes, and take out. Put onion, ginger and pork belly into a plate, steam 1 hour and take out Pleurotus nebrodensis. 2. Put broccoli, carrot slices, ham slices and mushroom slices into boiling water 1 min, and then take them out. Put carrot slices, ham slices, mushroom slices and cucumber slices into Pleurotus nebrodensis one by one, steam them in a cage for 5 minutes, then take them out and decorate them with broccoli. 3. Put the abalone juice into the pot and pour it on the Pleurotus nebrodensis after a small fire. Features: abalone juice is fragrant and Pleurotus nebrodensis is crisp.

Ingredients: purified water12kg, old hen and pig elbow 2000g, pork chop1000mg, fresh abalone and chicken feet 500g, scallop and coriander 50g, and dried tremella 40g. B 50 grams of papaya, 40 grams of carrot and 20 grams of pumpkin. C 5g of saffron, 3g of gardenia 1 g, 3g of abalone essence, 2g of shark fin essence, 6g of Chutian monosodium glutamate produced in Hong Kong and 5g of Su Yixian. D 3000 grams of chicken oil, 800 grams of green onions, 500 grams of green onions, 20 grams of chives, and ginger slices. E wet starch 10g. Output: 1. Wash hens, pork elbows and pork chops, cut them into pieces weighing 200g, simmer them with fresh abalone and chicken feet in boiling water for 5 minutes, take them out, put them in stainless steel barrels with bamboo grates, add purified water and scallops to boil, simmer them with low fire for 5 hours, and then simmer them with coriander and tremella. 2. Wash the material B and beat it into juice with a blender. 3. Put Gardenia and Crocus sativus in material C into a bowl, add 50g boiling water to soak for 15min, then add the rest of material C and stir evenly. 4. Steam the chicken oil in the crisper for 2 hours. Take it out and put it in the pot. When it is 60% hot, add scallions, onions, shallots and ginger slices and simmer until the soup turns yellow. Remove the raw materials and leave the oil. 5. Take 50 grams of clear soup, put 30 grams of material B juice and 60 grams of material C into the pot and heat it on low heat. Add wet starch and thicken, then pour in 20 grams of chicken oil.

-Example: Royal soybean sprouts-Raw material: soybean sprouts 500g (that is, the core of Chinese cabbage). Seasoning: 200g of royal abalone juice and 500g of clear soup. Production: Wash soybean sprouts, simmer in clear soup for 10 minutes, remove and put on a plate, and pour hot abalone juice. Ingredients: steak 2500g, old hen1.250g, ham fried salmon bone 500g, fresh shellfish meat 200g, fresh oyster meat100g, American fresh soy sauce100g, ginger slices and corn flour 65438+ onion, Lee Kum Kee oyster sauce, parsley and sesame oil. Production: 1, steak cut into pieces, weight100g; Cut the old hen and ham into 50g pieces. 2. Heat the sesame oil in the pot to 70% heat, add the onion, ginger slices and coriander slices to make it fragrant, add the fried salmon bones, steak, ham and chicken pieces and stir-fry for 10 minute, then add water, soy sauce, sugar, Lee Kum Kee oyster sauce, fish sauce, chicken powder, fresh shellfish and oyster sauce. Features: Full-bodied and full of flavor. Raw materials: 2,500g old chicken, 2,000g pork elbow, chicken feet, pig's trotters and pig's spine, 50g ham1000g, 20g scallop and golden hook, 0g native fish100g, 80g oyster sauce, crystal sugar, chicken essence, cooking wine, 50g light soy sauce. Production: blanch the old hen, pork elbow, chicken feet, pork spine and pig's trotters in boiling water for 5 minutes, take them out, put them in a soup bucket, add clear soup, put the soup bucket on medium fire, add ham meat (blanched in advance), scallops, golden hooks and native fish, and add oyster sauce, crystal sugar, cooking wine and fish when the juice boils. Features: bright red color, fresh taste and rich fragrance. Raw materials: 4,000g of old goose, trotters and bones, 6,000g of old hen, 2,500g of Jinhua ham, 50g of scallops and dried fish, 0/000g of raw pork, 0/500g of chicken feet, 2,000g of lean meat and beef, 5,000g of salad oil, and 30 grams of clean water. Production: 1, wash old goose, pig's trotters, pig bones, old hen, Jinhua ham, raw pork, lean meat and beef, cut into pieces weighing 300g, simmer with chicken feet in boiling water for 5 minutes, and take out to control water. 2. Soak the blanched raw materials, scallops and dried fish in 50% hot salad oil for 3 minutes until the color is golden, and take it out for later use. 3. Take a soup bucket, add the stir-fried raw materials, water 30kg, onion, ginger and cooking wine, bring to a boil with high fire, skim off the floating foam, turn the fire down for 6 hours, add oyster sauce, rock sugar, soy sauce and salt, and put the orange pigment into the fire and mix well. Features: orange in color and fragrant in taste. Raw materials: 2000g old chicken, 200g scallop1000g pork bone, 3000mg Jinhua ham1500mg, 800g dried laver, 8000mg clear soup, 200g chicken juice, 400g seafood abalone juice, 400g Lee Kum Kee soy sauce, 200g delicious soy sauce and oyster sauce. Production: Wash old chicken, pork bones and Jinhua ham, simmer in boiling water for 5 minutes, take out and put in a soup bucket, add clear soup, scallops and dried shrimps to boil over high fire, skim off floating foam, cook over low fire for 3 hours, add chicken juice, abalone juice, soy sauce, oyster sauce, chicken powder and white soy sauce to cook over low fire for 8 minutes, and add monosodium glutamate to taste. Features: bright color and fragrant taste.

Ingredients: 5000 grams of lean old chicken, 2000 grams of pork ribs, 3000 grams of chicken feet, 3500 grams of Jinhua ham, 250 grams of scallops, dried squid, dried dried dried dried seaweed, 0/0 gram of dried tangerine peel/kloc-,300 grams of rattlesnake slices, 6000 grams of Lee Kum Kee oyster sauce and 6550 grams of maltose. Production: 1, wash the old chicken and chop it into 4 cm square pieces; Cut lean pork into pieces weighing 300 grams; Blanching pigskin in boiling water for 5 minutes, taking out, and cutting into strips with a width of 1 cm; Wash the ribs and chop them into 10 cm square pieces; Wash Jinhua ham and cut into pieces weighing about 300 grams; Stir-fry dried seaweed in a dry pan for 2 minutes and take it out; Bake the rattlesnake slices with low fire 1 min; Wash squid and blanch in boiling water for 2 minutes. 2. Add salad oil to the pot. When it is 70% hot, don't fry old chicken, lean meat, chicken feet (washed), ribs and ham for 3 minutes until the surface is golden. 3. Put bamboo grates at the bottom of stainless steel barrel, add fried old chicken, lean meat, ribs, chicken feet and Jinhua ham respectively, then add pigskin, dried tangerine peel, scallop, shrimp skin, squid, snail slices, clear water and small fire 12 hour, and then add oyster sauce and maltose for seasoning. Features: brownish red, salty, fresh and sweet. Raw materials: 4000g of lean meat, 0/.500g of trotters, 0/.000g of chicken feet and bones, 600g of pigskin, 3000g of old duck, 0/.500g of Jinhua ham, 5/.00g of God of Wealth oyster sauce, and crystal sugar. Production: 1, lean pork, trotters, pig bones, Jinhua ham and old duck are cut into pieces, each weighing about 200 grams; Boil pigskin, chicken feet and all chopped lean pork, pig's trotters, pig's bones, Jinhua ham and old duck in cold water, skim off the blood foam, take it out, wash it with running water and control it to dry. 2. Add salad oil into the pan. When it is 70% hot, add pigskin, chicken feet, lean meat, pig's trotters, pig bones, Jinhua ham and old duck, fry for 3 minutes until the surface is golden, and take it out for later use. 3. Put bamboo grates at the bottom of the stainless steel soup barrel, put the fried raw materials into the barrel, add 25 kilograms of pure water, ginger and crystal sugar to boil, pour in oyster sauce, turn the heat down to keep the soup slightly boiling 10 hour, and filter the residue. Features: fresh alcohol, rich soup.