19 pounds of pork, 8 pounds of old chicken, 3 pounds of ham trimmings (bones), 42 pounds of water, simmer for 4 hours, leaving 30 pounds of soup. If you need a more concentrated soup, you can then reduce the water used to simmer the soup, as well as extend the simmering time until you think the concentration is right.

Abalone juice, also known as abalone juice, it is the hair of the abalone juice obtained (there are also specialized in abalone boiled, but less common), the Department of a variety of fresh raw materials after a long period of time boiled into. The finished product has the characteristics of dark brown color, moist and refreshing, delicious taste and strong aroma. Bao juice is currently available on the market, but it is more expensive. For professional Cantonese restaurants, due to the large demand for abalone sauce, but also in order to highlight the flavor characteristics of their own restaurant dishes, so they generally make their own abalone sauce. Bao juice modulation method is described as follows:

Raw materials: 1500 grams of dry abalone 1200 grams of chicken Jinhua ham 750 grams of pork skin 1000 grams of pork 2500 grams of chicken claws 500 grams of ginger 150 grams of green onions 200 grams of dry onions 250 grams of wine, oyster sauce, dark soy sauce, rock sugar, caramelized sugar, chicken powder appropriate amount of orange-red veggie, a little bit of powdered food two soups 15 kilograms

Method:

1 dry abalone soaked in cold water for two days, and then soaked in warm water until slightly up, then cleaned, with 3,000 grams of broth, add a little orange-red pigment and food powder boiled for about two hours and then fished out; ham (chopped), pork lean pork, pork rinds, old chickens, chicken claws washed after flying water; ginger, dry onion cleaned and patted, and shallots with the frying pan together to the dry aroma, fished out of the folder in the bamboo mesh fence.

2 take stainless steel bucket (can also be used tile pot or tile pot), the first with bamboo chopsticks bottom, then into the bamboo net fence, and then into the ham, pork lean meat, chicken claws, pork skin and abalone, inject the remaining two soup, with a fierce fire after the boil, seasoned with oyster sauce, Huadiao wine and an appropriate amount of icing sugar, caramelized sugar, dark soy sauce, chicken powder, cover the lid, with a small fire to boil for 8 to 10 hours, to the abalone hair through when it is fished [Note], decanting the broth! (At this time about 8 kg left), filtered through gauze that is the abalone juice. The abalone juice into a container, cooled, covered and stored in the cooler, for use at any time.

[Note] This process is common in Cantonese cuisine, the process of rising dried abalone.

[Note] This process is the common process of rising dried abalone in Cantonese cuisine.