Top soup method: Raw materials: 1 hen about 1500 grams of pork 500 grams of pork 500 grams of lean pork 500 grams of pork ribs 500 grams of Jinhua ham 750 grams of ginger 30 grams of green onion 100 grams of Pericarpium Citrioderma 15 grams of purified water method: 1 hen slaughtered and treated clean, remove the viscera for other purposes, the body of the chicken into a pot of boiling water blanch to remove the blood water and then fished out; pork, pork pork, pork, pork ribs are cleaned, also into the boiling water pot blanch to remove the blood water and then fished out; Jinhua ham with warm water soaked for about 1 hour. Boiling water pot blanch to remove blood after fishing; Jinhua ham soaked in warm water for about 1 hour, scraped clean and chopped into pieces, into the steaming pot, put on 10 grams of ginger, 30 grams of scallions are pat broken into the cage after steaming and remove, pick off the ginger and scallions for use. 2 hen, pork, pork lean pork, pork ribs, Jinhua ham together into the pad with bamboo grates in the soup pot, and then into the remaining ginger, scallions are broken, Chen Pi, mixed with pure water, with a large fire boil after skimming the foam, turn to simmer with a small fire for about 24 hours, remove the dregs, let it cool and then filtered through gauze will be the soup once again, that is, into. Dried abalone: Dried abalone is fresh abalone made after air-drying, is a seafood when the expensive flavor, which is the best quality of the net abalone in Aomori Prefecture, Japan. Among the dried abalone, the net abalone is the most popular, followed by the Vermillion abalone and the Yoshihama abalone, etc. The dried abalone is suitable to be served whole in a casserole. Dried abalone is suitable for simmering in casserole to preserve its original flavor. Processing method: 1. Soak the abalone in cold water for 48 hours. 2. 2．Soak the abalone in boiling water for one night to allow it to stretch naturally and return to its original shape. 3．Brush the dried abalone all around and remove the sand thoroughly, otherwise it will affect the taste and quality of abalone. 4. Wash the abalone, add water to cover the abalone, and place it in a steamer basket to steam for 10 hours over high heat. 5. Add abalone, hen, pork chops, lard and sugar, ginger and green onions and other materials in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the best results) and then warmed up for one night. 6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone. Braised abalone: Characteristics: thick juice, fresh flavor, soft and tender. Ingredients: dried purple abalone, hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, cornstarch, chicken oil and so on. Preparation: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphorae pot, after boiling into the slices of abalone, boiling for 10 minutes, add sugar, refined salt, soy sauce, cooking wine, etc. Seasonings, to Starch into a thick sauce, add a little chicken oil before leaving the pot. Lean meat abalone soup: Effect: Because Xia Kucao has the role of clearing the liver and eyesight, clearing heat and dispersing knots; lean pork has the role of nourishing yin and tonifying the muscle, together with abalone with yin and submerged yang effect, so that the cooking of this "Xia Kucao Lean Meat Boiled Abalone Soup" has the effect of calming the liver and quenching the wind, stopping the headache, and removing the irritability of the liver and intestines of the treatment of hypertension, is a certain role in the treatment of the liver and intestines of the hyperactive hypertension. There is a certain role. Raw materials: abalone (with shell) 500 grams, 50 grams of Xia Gu Cao, 20 grams of lean pork. Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water to scrub clean, remove the mud; abalone meat to remove the dirt sticking part, and then wash with water, cut into slices. Together with Xia Gu Cao, lean pork, together into the water has been boiling with fierce fire, change to medium heat, continue to boil for about 3 hours, with a little young salt to seasoning, you can drink soup with meals and eat meat. Abalone Crane Crow pot horn snail soup Ingredients: 60 grams of dried abalone slices, horn snails six to eight, five quail, 300 grams of lean meat, ginger, two slices. Ingredients: Method: (a) dry abalone slices with water to soak soft, about one hour. (b) When buying horned conch, ask the seller to knock off the shell and cut off the tail. (c) Rub the conch meat with a little salt and wash. (d) When buying quail, ask the seller to cut off the internal organs, cut off the legs and wash them. (E) the appropriate amount of water boiling, put down a piece of ginger, abalone slices, horn snails, quail, lean meat into the boil for five minutes, take up and wash. (F) twelve cups of water or the appropriate amount of water into the pot boil roll, put abalone slices, quail, horn snails, lean meat, ginger a boil roll, slow boil three hours and a half, under the salt to taste. Characteristics: Abalone nourishes the yin, nourishes the face, bright eyes. Horned snails nourish yin and improve eyesight. Crane Crow nourishes the five organs, nourishes the middle and strengthens the muscles and bones. Oyster King Jade Abalone Cuisine Cuisine Flavor Salty Fresh Fragrant Involved Ingredients Fish Vegetables Features Konjac Roasted Duck is made of konjac and duck roasted. The color of the dish is red, the konjac is soft and delicate, the duck meat is fat and crispy, the taste is salty with freshness, spicy and fragrant. Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And it is made of konjac roast duck, is the konjac dish in the boutique. Ingredients South Africa, Australia, dry abalone (2-5 heads) 1, vegetable gall bladder or vegetable heart 6 two, 1 tablespoon of wine, 1 teaspoon of cornstarch Seasoning 1) Stir-fried seasonal vegetables juice: two tablespoons of stock, half a teaspoon of salt, a little wine 2) abalone juice: six ounces of stock, oyster sauce, a tablespoon of production process 1) the use of boiled ripe abalone, a sliced (boiled ripe abalone with the same practice of "oyster abalone") 2) Boiled ripe abalone a practice with "Oyster king abalone ") 2) vegetable gall blanch or vegetable heart, blanch and drain. Boil one tablespoon of oil, vegetable gall bladder or vegetable heart into the stir-fry until just cooked, under the sauce, stir-fry on the plate. (3) Red-hot wok, add a tablespoon of oil, Zhan wine and add the sauce, add abalone, sauce rolled buried gravy, on the vegetable side. American ginseng abalone raw fish soup Ingredients: American ginseng 20 grams sliced, 60 grams of dried abalone slices, a raw fish weighing about 380 grams, 300 grams of pork, red dates 10 pitted, ginger. Ingredients: Seasoning: salt to taste. Practice: (a) American ginseng, red dates washed. (B) dry abalone slices with water soaked for about an hour. (C) the appropriate amount of water boil roll, put down a piece of ginger, under the dry abalone slices, pork show five minutes to cook up and wash. (d) Wash and dry the raw fish. (E) Heat a wok, add 1 tablespoon of oil and fry the raw fish until both sides are light brown. (F) Add 12 cups of water or an appropriate amount of water into the pot and bring to a boil. Add raw fish, American ginseng, pork gristle, dried abalone slices and red dates and bring to a boil, simmer for three and a half hours, season with salt. Characteristics: American ginseng is good for blood, spleen and lung. Raw fish is good for skin growth. Abalone nourishes and moistens the dryness, brightens the eyes. Red dates nourish the spleen, harmonize the stomach and promote vitality. Oyster Abalone (Original) Cuisine Cuisine Flavor Freshness Involving Ingredients Fish Chicken Characteristics Konjac Roast Duck is made of konjac and duck roasted. The dish is red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty with freshness, spicy and fragrant. Konjac, because of its toxicity, must first be boiled in lime water before eating. Poisoning and then into a gourmet raw materials, is the Sichuan people of China's food a major contribution. And made of konjac roast duck, is the konjac dish in the fine. Ingredients 1 catty South African, Australian, Middle Eastern or Japanese abalone (8-10 heads or 12-15 heads), 2 catty pork belly, 1-2 old chickens (chopped), 1-2 onions (sliced), 2 red onions (patted), 2 tbsps, 2 soups, 1 bamboo mat Seasoning: 2 tbsps oyster sauce, 2 tbsps shaoxing wine, dark soy sauce 1) Boil a pot of water, put down the subdivided old chickens and pork belly to mop up the water, and then fish them out. Remove from the water and set aside. 2) Prepare a heavy-bottomed wok, put down the bamboo mat, then put down the dried abalone, chicken and pork belly in turn. 3) Heat a wok with oil, sauté the onion and spring onion, add the oyster sauce and Chinese broth, bring to a boil over high heat, eddy the wine and pour it into the wok. 4) Simmer all ingredients for 8-9 hours (make sure the soup is soaked to the top of the abalone, and don't lift the lid of the pot while it is simmering). If the abalone is not smooth enough, simmer again until the abalone is smooth. To test whether the abalone is smooth, you can insert a toothpick into the abalone, if it is easy to insert, it is smooth enough. 5) Pour out the baked ingredients, pick out the abalone and place on a plate; strain the soup and return to the wok, add a little cornstarch water to thicken the sauce, and then add a little dark soy sauce to correct the color. Finally, pour the gravy over the abalone and serve. Braised Live Abalone Ingredients: live abalone; ingredients: old chicken, old duck, spine, ham, green onion, ginger; seasonings: abalone sauce, broth, chicken juice, chicken powder, oil, salt, chicken oil, wet starch. Practice: live abalone slaughtered to remove internal organs, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, above the clean abalone set to water did not exceed the abalone shall be, 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, thickening with cornstarch plus oil poured on the pot The good abalone on the pot that is complete. Characteristics: bright red color, soft and moist meat, abalone flavor mellow and rich. Note: Abalone must be fresh, dead abalone and frozen abalone can not meet the requirements of its color and texture. Boil must be used in a small fire.