Main ingredients: 500 grams of dried shark's fin, 400 grams of abalone, 800 grams of hen, 250 grams of mushrooms), 600 grams of asparagus, 750 grams of pork knuckles, 200 grams of straw mushrooms), 500 grams of sea cucumbers in water, 1000 grams of duck, 300 grams of pig's trotters, 500 grams of prawns, 500 grams of pork belly, 200 grams of fresh mushrooms, 500 grams of pork ribs.

Seasoning: 25 grams of ginger, 50 grams of soy sauce, 50 grams of rock sugar, 20 grams of sugar, 10 grams of monosodium glutamate, 50 grams of green onions), 200 grams of yellow wine, 6 grams of salt, 20 grams of balsamic vinegar, 40 grams of refined lard.

Second, production process:

1. will be cleaned under the boiling water pot of shuihaifen, plus ginger, green onion 15 grams, 50 grams of yellow wine, cook for 10 minutes out, pick the ginger and green onion, soup is not used;

2. wash the pot, put on a high flame, add 40 grams of cooked lard heat, put the shark's fins, add 10 grams of sugar, 100 grams of yellow wine, 10 grams of soy sauce, simmering for 10 minutes to take out! The whole pick, row into the buckle bowl;

3. will be cleaned pork ribs, chopped into several pieces of emissions in the shark's fin, add 25 grams of rock sugar, 3 grams of monosodium glutamate, soy sauce 6 grams, and then add broth on the steamer for 2 hours out, decanting the steam juice to be used, picking up pieces of spare ribs with him;

4. sea cucumber clean sediment, cut into long strips of 1.2 cm long, 0.6 cm wide;

5. pot on a high flame, pour in fresh water, and then put it in the water. Warm fire, pour water and sea cucumber, add 50 grams of wine, 10 grams of ginger, 15 grams of onion, 6 grams of salt, burn 10 minutes, take out the sea cucumber, the soup is not used;

6. washed pork belly released from the pot of scalding water for 2 minutes to take out, cut into chops;

7. abalone slices in a bowl steamed for 10 minutes to take out;

8. pig's feet off the hoof shells, scraping the hair, washed, chopped large pieces;

9. Chopped chunks;

9. chicken and duck slaughtered, from the back of the rifling, and pig's feet and under the pot of boiling water, remove the blood, chopping chunks of large bones;

10. take a large frying pan, the bottom of the pad bamboo grates, chicken and duck hooves, sea cucumbers, pork belly loaded into the pot, the top of the mushrooms, shrimp, add 50 grams of soy sauce, 50 grams of rock sugar, 10 grams of monosodium glutamate, 200 grams of wine, 10 grams of vinegar, 15 grams of ginger, green onions. Ginger 15 grams, 20 grams of green onions and 1000 milliliters of broth, placed on a charcoal stove simmering for 1.5 hours, take out the ingredients, pick off the green onions and ginger, pour out the simmering juice to be used;

11. take a special one-piece pot, asparagus blanch and then cut into slices in the bottom of the one-piece pot;

12. simmering the ingredients and shark's fins, abalone classified in a one-piece pot, mushrooms and mushrooms for the intervals, pouring the simmering juice Add stock and chicken broth, cover the pot with a lid, and steam in a cage drawer over medium heat for half an hour.