Seasoning: 30 grams of chicken broth, Pixian 20 grams of soybean paste, hair good scallop 10 grams, 10 grams of abalone juice, 5 grams of chicken essence, MSG 5 grams of ginger 20 grams of minced onion 20 grams of wine 20 grams of fresh broth 1000 grams of salad oil 50 grams of water, 5 grams of water starch, 20 grams of chicken oil.
Method: 1, the first paste crab killed into the steamer on high heat steaming for about 10 minutes until cooked, take the crab yolk to be used. 2, scallops into the steamer on high heat steaming for 20 minutes to take out the rubbed silk to be used; will be cut into 1 cm square Japanese tofu granules, simmering in the broth on low heat for about 10 minutes to standby. 3, 50 grams of salad oil in the pot, 50 percent of the heat under the chopped Pixian soybean petals, ginger and onion stir-fried incense, under the chicken broth boiled! Degregate into a homemade juice, and then under the abalone juice, medium heat to boil, under the tofu grain, thickening pot into the cup. 4, the pot under the chicken oil, scallop fillet, crab roe, cooking wine and stir-fry together for 1 minute, under the chicken essence, monosodium glutamate, pot dripping in the tofu cup on the can be.
Features: rough vegetables to do, tofu tender and delicious, crabmeat aromatic.