Raw materials chicken seafood river pork
Dry purple abalone 200 grams, 250 grams of old hen meat, 25 grams of net ham, 10 grams of dried scallops, 100 grams of shark's fin soup, 10 grams of dried scallop soup. Sugar 7, 5 grams, 5 grams of refined salt, soy sauce, cooking wine, starch, chicken oil a little
Practice
Dry purple abalone with water, add chicken, ham, dried scallops, simmering on the fire for 3 hours, will be taken out of the abalone, the original broth over the Luo standby. The abalone curved on the flower knife, and then cut diagonally into half-centimeter-thick slices. 100 grams of stewed abalone soup and leaning shark's fin soup, dried scallop soup together into a double-ear pot, bring to a boil and then put the abalone slices, boiling 10 minutes, add sugar, salt, soy sauce, cooking wine and other seasonings to the starch into a thick sauce, before leaving the pot, add a little chicken oil in a small bowl.
Features
The sauce is thick, flavorful, soft and tender
Raw material: live abalone from Qingdao;
Ingredients: old chicken, old duck, spine, ham, green onion, ginger; Seasoning: abalone sauce, stock, chicken sauce, chicken powder, oil, salt, chicken oil, wet starch.
Practice: live abalone slaughtered and gutted, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, the top will be handled clean abalone on the water did not exceed the abalone shall prevail, medium heat to boil, simmering on a small fire for 8-9 hours can be simmered through the taste of abalone on a plate; the other pot plus the soup, add seasonings, adjust the taste and color, with cornstarch Thickening and adding oil on the boiled abalone will be ready.
Features: bright red color, soft and moist meat, abalone flavor mellow and rich.
Note
The abalone must be fresh, dead abalone and frozen abalone can not meet the requirements of its color and taste. When boiled, it must be on low heat.