Yipin abalone is a dish, and Yipin abalone belongs to Fujian cuisine series, which is characterized by white juice, egg yolk, black mushroom and red abalone, and its taste is tender and smooth. Abalone is bright in color, fragrant and delicious, with endless aftertaste, which makes people salivate. It is a banquet dish suitable for entertaining guests.

Production process of yipin abalone: 1. Sliced abalone. Cook pigeon eggs, shell it, stick corn flour on it, fry it in hot oil until golden brown, and divide it in two for later use.

2. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve.

3, pigeon eggs steamed with chicken soup seasoning, take out the dish.

4. Heat the oil in the pan, stir-fry the onion and ginger slices, add the chicken soup to taste, boil and skim off the floating foam, add water starch to the sauce, add the abalone, burn it thoroughly, put it in the dish of mushroom pigeon eggs, and insert the egg floss between abalone and mushroom.

5. Pour the juice in the pot with chicken oil on the plate and sprinkle with minced ham.