Dry abalone 1500 grams, 1200 grams of old hen, Jinhua ham 750 grams, 1000 grams of pork skin, 3000 grams of pork tenderloin, 500 grams of chicken claws, icing sugar, Huadiao wine, oyster sauce, caramelized sugar, chicken powder (can be appropriate)

150 grams of ginger, 200 grams of green onions, 250 grams of dried scallions, 150 grams of onions, broth 15 kg; production:

1) dry abalone first soaked in cold water for 2 days (at least) and then soaked in warm water until slightly up, cleaned with 300 grams of soup and a little food powder boiled for 2 hours and then fished out.

2) ham, pork loin, pork skin, old hen, (chopped into large pieces) chicken claws blanched and cleaned, then and ginger, dry onion. Onion, onion pat broken into the (sub) frying pan until dry incense, fishing in and out of bamboo folder mesh fence;

3) take stainless steel bucket, bamboo chopsticks bottom, then put into the bamboo mesh fence, and then into the ham, tenderloin, old hen, chicken claws, pork skin, and abalone, and then add the rest of the broth, boil over a fierce fire, add oyster sauce,, Huadiao wine, and rock sugar, caramelized sugar, chicken, (and finally add the old soya sauce and orange-red) cover the lid with a Small fire boil 8-10 hours (to abalone hair through) will be abalone fish out, decant the soup with gauze filtered into abalone juice. (Imitation) abalone juice production method materials:

Old hen 15 kg, ham 3 kg, 10 kg of meat, pork ribs 10 kg, phoenix claw 4 kg,

five-flower meat 7.5 kg, 10 kg of lard, 40 kg of water, practice:

1) all the raw materials into a piece of knife, on the fire and boiled through with boiled water, and then washed, put into the soup bucket, add water! ;

2) large fire boil, turn small fire simmering 8 hours; up abalone juice soup 30 pounds;

3) for seasoning: 100 grams of monosodium glutamate (MSG), 150 grams of chicken powder, 750 grams of Buddha's hand flavoring, 150 grams of chicken juice in Jinbao, 100 grams of oyster sauce in the God of Wealth, 150 grams of rock sugar, 150 grams of oil in the abalone juice (boiled abalone above the layer of oil floated) 150 grams of cornstarch 750 grams, 50 grams of saffron, Malt phenol a little. It is ready to be made. Characteristics:

Colorful, salty and fragrant, mellow flavor. Lao Guang abalone sauce: Knorr chicken powder, whisker MSG, Jaga soy sauce, Hong Kong gold standard old soy sauce, Hong Kong moon abalone vegetarian, Lee Kum Kee oyster sauce, Ricola meat Bao Wang, ethyl malt powder, Canada earth fish meal, the big red pigment, lemon yellow, the finished product of maroon!

The practice of abalone juice:

Old chicken washed and chopped in half, blanch and drain, and abalone with the pot, add the right amount of water, cover. Slow cook until the abalone sticky body, fishing pot in the remaining soup into the airtight container to cool. When used, then add salt and other seasonings.

Raw materials: 1500 grams of live duck, 1350 grams of live hen, 1500 grams of pig's trotters, 1000 grams of pork keel, 800 grams of pork skin, 500 grams of Jinhua ham, 150 grams of dried scallops, 50 grams of dried seaweed, 100 grams of chicken meat paste.

Seasoning: 250 grams of parsley, 250 grams of onion, 5 grams of red currant rice, 300 grams of carrots, 150 grams of scallions, cilantro, 75 grams of dried ginger, 5 grams of comfrey, 15 grams of icing sugar, 150 grams of Chimichang Soya Sauce, 100 grams of Guangdong Rice Wine, 250 grams of Zhongnan Abalone Sauce, 100 grams of Haitian Oyster Sauce, 150 grams of Meiji-Fresh Soya Sauce, 50 grams of Thai Fish Bouillon, 50 grams of Mrs. Luck Chicken Essence, 200 grams of salad oil. grams, 200 grams of salad oil, 35 kg of water.

Production:

1, live duck, live chicken slaughtered clean, chopped into pieces weighing about 50 grams, wash the blood soaked for 15 minutes, put into cold water blanch for 5 minutes over high heat, remove into the water to wash; pig's trotters, pork keel, pork rinds put into boiling water blanch for 8 minutes over high heat, remove and standby.

2, stainless steel bucket into the water 35 kg, into the blanch raw materials, dried scallops, seaweed blanching fire after switching to a small fire simmering for 6 hours, put the chicken rondelles cooked over a small fire for 10 minutes and fish out, so that the broth in the residual blood and foaming all sucked out.

3, the vegetables package (onions, parsley, carrots, scallions, cilantro, dried ginger) into the pot over high heat and cook for 15 minutes, the broth into the porcelain into the small package of ingredients (red currant rice, comfrey), rock sugar water, dark soy sauce, Guangdong rice wine, abalone sauce, oyster sauce, Meiji-Fresh Soy Sauce, fish sauce, chicken broth and mix well.

4, put the porcelain on a small fire, boil, skim off the foam and pour salad oil, sealed and placed in the refrigerator at minus 2 ℃ to save, as you use it.

Features: golden color, mellow taste

Key: 1, slaughtered chicken and duck must be cold water in the pot, so that the simmering soup can be more delicious. 2, in the process of soup, put the chicken paste is to remove blood and foam homemade abalone juice recipe:

Raw materials: 4000 grams of lean pork, Jinhua ham 1000 grams, 2 old hen, 2 old rooster, 2 old hen duck, 2 old rooster. 2 old hen duck, 2500 grams of pork stick bone, 2500 grams of pork ribs, 1500 grams of pork knuckles, 1500 grams of chicken feet. Ingredients: 2500 grams of yellow chicken oil, 1500 grams of lard, 400 grams of oyster sauce, 150 grams of Golden Lion brand syrup, 1000 grams of salad oil. Production: 1, the raw materials chopped into pieces, processed, all into the water soaked for 5 hours. 2, the pot into the salad oil, burned to 70% hot into the above soaked raw materials, fried for 1 minute and fish out, poured into the water 10 kilograms, add the yellow chicken oil, lard, oyster sauce, the Golden Lion brand of syrup, simmering on a small fire for 10 hours, slag can be. Abalone juice simple practice:

frying pan with medium heat, under the cooked lard 25 grams, cooking Shaoxing wine, into the soup, monosodium glutamate, sugar, oyster sauce, abalone slices, and then add pepper, dark soy sauce, thickening with wet starch thinning thickening, drizzle of sesame oil and 40 grams of cooked lard and mix on the plate will be completed.

How to make black pepper sauce 1, stir fry steak sauce

Onion and garlic are chopped

Pan in the pot of olive oil (or butter)

and then sautéed onion and garlic

Put the pumpkin, oyster sauce, tomato sauce, black pepper (I am doing black pepper steak, so I put a little bit more) and stir fry

Plugged in the soup (beef broth)

Added the soup (beef broth)

And the soup (beef broth). ml (can be replaced with water + beef broth)

How to make:

Heat the oil in a wok and sauté the minced garlic, onion and black pepper. Add soy sauce, oyster sauce and eggplant juice and stir-fry for a few minutes, then add beef broth to thicken the sauce and set aside.

Season the steak with a pinch of salt, hu, and crushed black pepper, then fry the steak to desired doneness and pour the black pepper sauce over it.

3, run to the supermarket to buy a bottle of "Lee Kum Kee" black pepper sauce on it, made of black pepper steak flavor is absolutely no worse than the hotel output!