Fresh abalone, chicken feet, ribs, pigskin, chicken wings.

Ingredients:

Oyster sauce (Lee Kum Kee), salt, sugar, chicken essence, ginger, soy sauce.

Practice:

1, put the fresh abalone outside to thaw, then wash it with coarse salt for later use, put water in the pot to boil, then add ginger slices, and then water the chicken feet, ribs, pigskin and chicken wings one by one;

2. Pour oil into the pan, and then put the chicken feet, ribs, pigskin and chicken wings that have been watered into the oil pan one by one and fry until they are yellowish, and the appearance is a little crispy.

3. Put the processed chicken feet, spareribs, pigskin and chicken wings in the bottom of the casserole, then put abalone on top of other ingredients, put water in the casserole, and then simmer for 30 minutes. If the soup is a little milky white, it will be changed to medium fire (the water in the casserole should not be less than half a pot). When 2 pots of water are boiled 1 pot of water, then add a little salt and sugar (. Then simmer for 30 minutes with large fire, then fill it with water and simmer for 4-8 hours (abalone can taste better if it takes a long time), then take out the remaining chicken feet, ribs, pigskin and chicken wings from the casserole, and pour abalone juice into a bowl for later use. You can use a noodle cooking tool to clean the impurities in the abalone juice.

4. Put the abalone on a plate, then pour the appropriate amount of abalone juice into the pot to boil, and then thicken it.

Remarks: The remaining abalone juice can be used to cook other things, or it's not bad to make rice with abalone juice.

Precautions:

1, fried chicken feet, ribs, pigskin, chicken wings, the front pan must be heated and then put into the oil, and when the oil temperature reaches 80%, the things will be fried, otherwise it will touch the pan.

2. Put a layer of bamboo at the bottom of the casserole to prevent things from sticking to the casserole after being burned for a long time.

3. Finally, it is best to use gauze if you take abalone juice. If not, just clean the contents of the juice with something with a small mesh.

4. When thickening abalone juice, as long as the juice is connected when it falls down.

5. There are two kinds of oyster sauce, 1 good, 1 ordinary. I use Lee Kum Kee's oyster sauce to put the roasted abalone. When thickening, I use another good oyster sauce of Lee Kum Kee to add a little more flavor. After thickening, I can use 1, and 2 drops of Ming oil can make it more delicious.

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