Main Ingredients:

Main Ingredients: 6 Abalone

Supplementary Ingredients:

Urchinaceous Fish Flower 20 grams, 25 grams of pork, 2 cuttlefish sacs, 100 grams of green carrots, 100 grams of carrots in the heart of the American carrots, 20 grams of pomegranate seeds

Seasoning: 10 ml of fresh soy sauce, 5 ml of oyster sauce, 5 ml of cooking wine

p>Making process:

First step: take out the ink sac from the cuttlefish and set aside.

The second step: slaughter the abalone and change the knife.

The third step: put a little oil in the pot, add onion and ginger pork stir-fry, put the cuttlefish ink sac juice stir-fry, add the above seasoning, put a little soup, put into the pressure cooker pressure 3 minutes out of the pot.

The fourth step: another pot, the dishes can be juiced on the plate.

Step 5: Decorate the plate.

Tips for selecting ingredients:

From the outside, the abalone shell is bright in color, the meat is beige, the texture is fresh, the size is even, the meat is thick and full.

2: abalone stewed chicken wings

Guife chicken wings for the Shaanxi region of a traditional dish, rumor has it that because Yang Guifei love to eat chicken wings, the imperial chef according to its will, the raw materials will be fried first and then burned from the production. In the local people's home, it is usually made with braised cooking method.

The first step: the chicken wings, abalone in the burning before they are to be separately into the pan frying, not only the outer layer of meat tightening, eating not soft collapse, but also to make the flavor more fragrant.

The second step: the superstore is different from the roadside stalls, come here to eat most of the young girls are more concerned about the appearance of food, so this dish of chicken wings in the production of the knife to remove the bones, so that guests can eat without picking bones, feast.

The third step:, in the salty and slightly sweet base to add a little Thai pepper ring, for the finished dish to add a touch of spiciness, flavor more rich layers.

Step 4: Use a hot stone pot as a serving vessel. When the fried garlic and ginger come into contact with the high temperature of the stone pot wall, their rich aroma bursts out again, whetting the appetite. Once the dish was introduced, it quickly became the Blue Magpie's signature dish.

Step 5: Decorate the plate.

Batch prep:

1, chicken wings in one end of the opening, the bones from which to pull out, wash the blood and water into the pot, every 500 grams of chicken wings with 30 grams of green onion and ginger water, 15 grams of cooking wine, 5 grams of salt, 2 grams of white pepper, 1 gram of chicken powder, mixing marinade for 15 minutes, add a little water starch to grasp.

2, the pan into the bottom oil is hot, under the chicken wings 10 fried to the surface of a thin layer of shell, add 35 grams of soy sauce, 8 grams of dark soy sauce, stir fry until the chicken wings color, sheng out to be used.

3, apricot mushrooms cut into strips about 8 cm long, into the water (water plus appropriate amount of soy sauce, soy sauce, chicken powder, oyster sauce) in the cooked to taste, drain; garlic cut off the ends, into the hot oil and frying out; ginger into the oil and fried until the surface of the golden, drain the oil and wait for use.