Main ingredient: 20 abalone

Accessories: abalone juice

Steps

1. Wash abalone.

2. Put it into the steamer and start steaming.

3. Fifteen minutes after the opening of the pot will be cooked, you can plate.

4. Serve with abalone sauce.

5. Along the shell of the circle of dark-colored don't, only peel off the top of the abalone meat, dipped in abalone juice, you can feast on

Bao Juice:

Old chicken washed and chopped in half, blanch and drained, 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 rock sugar water, 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 green vegetable 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 froth and pour salad oil, sealed and placed in the refrigerator at minus 2 ℃ to save, as you use it.

Features: golden color, mellow flavor

The key to making: 1, slaughtered chicken and duck must be cold water in the pot, so that the simmering of the soup can be more fresh and delicious. 2, in the process of soup, put the chicken minced in order to remove the blood and froth