Ingredients: 10 local live abalone (about 60g each) Ingredients: Chinese cabbage 10 Seasoning: clear soup, salt, chicken essence, cooking wine, scallion oil and wet starch. Production steps:

1. Wash abalone meat, carve a cross knife on the meat surface, put it in a pot of boiling soup and cook it until it is immature (about

20 seconds).

2. Wash and cook the abalone shell, put it into the abalone plate, and put the abalone meat into the shell (the meat cutter is facing up).

3. Add the clear soup to a clean pot, adjust the taste, add the Chinese cabbage, boil it, skim off the floating foam, thicken it with wet starch, pour the onion oil, and pour it evenly on the abalone.

Features: Abalone meat is crisp and delicious, and the soup is bright and refreshing.

Nutritional components: Every 100g of abalone contains about 19g of protein, and contains more than 20 kinds of amino acids, which have the effects of preventing cancer, improving eyesight, nourishing blood and liver.