Ingredients

Chilled abalone

150g

Bamboo fungus

100g

ingredients

oil

of appropriate amount

salt

of appropriate amount

Pig keel

50 grams

ginger slice

5 grams

crystal sugar

3 grams

chicken essence

1 g

White pepper granules

6 capsules

cooking wine

5 grams

step

1. Prepare the soup.

2. After cleaning the pig keel and abalone, put cold water into the pot for water treatment. Please refer to our topic "The Secret of Cantonese Stewed Soup" /topic-308937.html for details.

3. Soak bamboo sheng in clear water until soft.

4. As shown in the figure, cut off the pedicle of bamboo sheng with kitchen scissors and squeeze it dry.

5. Then soak in light salt water 15 minutes. The proportion of light salt water is 500 ml of clear water and 6 g of salt.

6. Then put the processed bamboo shoots into the sieve, rinse them with clean water, and then squeeze out the water for later use.

7. Put the rock sugar, ginger slices, white pepper, chicken essence, salt and cooking wine into the stew.

8. Put the abalone and pig keel processed in step.

9. Add 1.3 liters of boiling water.

10. Then inject enough boiling water into the electric cooker.

1 1. Use the "stew soup" file and stew for 3 hours.

12. Then put the dried bamboo shoots in step 6 and stew for 1 hour.

13. This is the final soup state. After tasting and seasoning, you can go out of the pot.

14. Take out the pot, put it in a bowl and arrange it a little.