Braised abalone with gold and silver

Ingredients: abalone with water for half a year, fresh abalone for half a year, and pea seedlings for five liang.

seasoning: onion slices, ginger slices, oyster sauce, monosodium glutamate, soy sauce, cooking wine, sugar, refined salt, sesame oil, cream, pepper, lard and water starch. Chicken soup 4 ml -6 ml.

Practice:

(1) Wash the abalone with water, simmer it with a little soup, onion ginger and cooking wine (to remove its odor), take it out, pour out the original soup, then take it out, cook it with broth until it is soft, and cut it into small diamond-shaped pieces.

(2) Shell the fresh abalone, take out the meat, wipe off the black spots with salt, wash and cut into diamond-shaped pieces. Put a little lard in a hot pot, stir-fry onion and ginger thoroughly, cook cooking wine, add water to boil, simmer fresh abalone thoroughly in the pot and take it out for later use.

(3) put a little lard in a hot pot, add soup, oyster sauce, salt, sugar, soy sauce and pepper, add abalone after boiling, thicken with water starch, evenly pour sesame oil, and serve on one side of the plate.

(4) Heat an oil pan, add lard, stir-fry ginger onion, add soup, monosodium glutamate, salt and cream, and when it is boiled, take out ginger onion, put fresh abalone in the pan, thicken it with water starch and cream, and put it on the other side of Bao Fu to make it red and white.

(5) Put the bean sprouts in the pot, add refined salt, monosodium glutamate and cooking wine, stir-fry them with strong fire and transfer them around the abalone.