Preparation materials: 4 sea cucumbers, 6 abalones, 35g plain wings, 4 pigeon eggs, 12 scallops, 4 mushrooms, 8 pieces of gelatin, 1g of Chinese caterpillar fungus, 2g of carved wine, 5g of abalone juice, 3ml of scallop chicken stock, a little chicken breast, 1 slice of ham, and pork tendon.

1. soak dried abalone, dry sea cucumber, fish maw and tendon in clean water for 48 hours, and change the water three times. Boil in a tendon pot for 8 hours, and you can use a pressure cooker if you are in a hurry.

2. The pigeon eggs are cooked, and the scallops, shark's fin, cordyceps and mushroom are slightly soaked, and prepared together with the soaked ingredients. The top soup is stewed with chicken, abalone, scallop and pork bones for 6 hours, and soaked in casserole for one night, which is more rich.

3. Prepare a stew, spread thin slices of ham at the bottom, and then shark's fin.

4. Add glue, chicken and Chinese caterpillar fungus.

5. Add sea cucumber, tendons, pigeon eggs, scallops, abalone and other ingredients.

6. Mix abalone sauce, carved wine and chicken broth with scallops, and add the stew.

7. Prepare the pot, wrap it with plastic wrap and seal it, and put a proper amount of water in the pot.

8. Cover and cook for two hours. 9. Serve when the time is up.