Mushroom

400g

Goose Palm

3pcs

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Shanghai Green

2 stalks

Jinhua Ham

40g

Bao juice

250g

Wine

20g

Ginger

15g

Scallion

5g

Icing Sugar

20g

Cooking Sauce

10g

Chicken Essence

3g

Sugar

3g

Starch

Amount

Pepper

Small amount

Bamboo Hedge

1 Sheet

Steps

1. A single flower mushroom is 400g Oh, the flower mushrooms will be washed clean, deposited into the refrigerator freshness layer, soaked in water for 12 hours Strain the soaking water and set aside.

2. clean the goose palms, chop off the tip of the nail, put into the boiling water with ginger, scallion (goose palms into the first before the fire), and then turn on the tiny fire, add 1 tablespoon of cooking wine to the water, cook for 5 minutes in slightly boiling water, pick up the goose palms with water to rinse off the blood foam.

3. Drain the water from the goose palms with a clean dish towel and set aside.

4. In a small saucepan, add peanut oil that can cover the goose palms, heat the oil over high heat until it reaches 5-6 minutes, then reduce the heat to medium-low, pay attention to the heat and control the oil temperature, put the goose palms in step 3, and fry them for 5-8 minutes to dry out the water in the goose palms.

5. Remove the goose paws. Change the heat to medium-high and raise the oil temperature.

6. When the oil temperature reaches 7 minutes, keep an eye on the heat and control the oil temperature, put the goose paws from step 5 back into the deep-frying process, and fry until the skin is golden brown and crispy, then quickly lift up the goose paws.

7. Drain the oil and set aside. This is the state of the goose's palm after deep-frying.

8. Pour 200ml of abalone sauce into the soup pot.

9. Pour in the mushroom soaking water from step 1, then add 2 liters of water, stir well, and use chopsticks to press the bamboo hedge into the bottom of the soup pot.

10. Cut the ham into thick slices like mahjong tiles, and roast it over low heat and in a white pan to bring out the flavors, with a few lightly charred edges to the ham pieces.

11. Pick up the ham with chopsticks and drop it into the soup in step 9. Add the icing sugar as well.

12. Add the mushrooms and the goose paws from step 7, bring to a boil over high heat, reduce the heat to a simmer, and simmer for 3 hours. Turn off the heat, do not open the lid of the pot, and let it stand for 12 hours to taste.

13. After the mushrooms and goose paws are flavored, bring to a boil over high heat, reduce the heat to a simmer, and continue to simmer for another 3 hours. Then serve, drain the broth, and keep warm.

14. Blanch the Shanghai green in boiling water with a little peanut oil until snapped, arrange in the position shown in the picture, and then also the goose palms and mushrooms in step 13, arranged in a serving dish.

15. With the remaining 50 ml of abalone sauce poured into a mixing bowl, add sugar, chicken broth, head pump, pepper, cornstarch, 2 tablespoons of the remaining juice in step 13 and an appropriate amount of cold boiled water, mix the right color of gravy, taste test, and then add salt as appropriate.

16. Cold the pan, pour in the seasoned sauce from step 15, and heat again over low heat.

17. Stir the sauce as it cooks, and let it gradually boil and thicken into a thin gravy.

18. Pour the gravy into a small bowl and lower the temperature slightly to allow the gravy to thicken.

19. Then spoon the thickened gravy over the mushrooms, goose palms and Shanghai bok choy.

20. Tidy up a bit and serve.