How to make abalone juice: Wash and cut the old chicken in half, drain it with a little water, put it in the pot with the abalone, add an appropriate amount of water, and cover it. Simmer over slow heat until the abalone sticks to the body. Remove the remaining soup from the stew and place it in an airtight container to cool. When used, add salt and other seasonings. Ingredients: 1500g live duck, 1350g live hen, 1500g pig trotters, 1000g pork keel, 800g pork skin, 500g Jinhua ham, 150g scallops, 50g dried shrimps, 100g minced chicken. Seasoning: 250g parsley, 250g onion, 5g red yeast rice, 300g carrot, 150g each chive and coriander, 75g dried ginger, 5g comfrey, 15g rock sugar water, 150g Zhimizhai dark soy sauce , 100 grams of Guangdong rice wine, 250 grams of Zhongnan abalone sauce, 100 grams of Haitian oyster sauce, 150 grams of Maggi fresh soy sauce, 50 grams of Thai fish sauce, 50 grams of Totole chicken essence, 200 grams of salad oil, and 35 kilograms of water. Preparation: 1. Slaughter and clean live ducks and chickens, chop them into pieces weighing about 50 grams, wash away the blood and soak for 15 minutes, put them in cold water and blanch on high heat for 5 minutes, take them out and wash them in clean water; pig trotters, Put the pork keel and pork skin into boiling water and simmer over high heat for 8 minutes, take out and set aside. 2. Put 35 kilograms of water in a stainless steel bucket. Add the boiled raw materials, scallops, and dried shrimps to a boil over high heat. Then simmer over low heat for 6 hours. Add the minced chicken and simmer over low heat for 10 minutes. Remove and remove the remaining ingredients in the broth. All the blood and foam were sucked out. 3. Put the vegetable buns (onions, parsley, carrots, chives, coriander, and dried ginger) into a pot and cook over high heat for 15 minutes. Pour the broth into a porcelain vessel and add the small ingredient buns (red yeast rice, comfrey), Mix rock sugar water, dark soy sauce, Cantonese rice wine, abalone sauce, oyster sauce, Maggi fresh soy sauce, fish sauce and chicken essence. 4. Put the porcelain on a low fire, bring to a boil, skim off the scum and pour salad oil on it, seal it and store it in a refrigerator at minus 2°C. You can use it anytime. Features: golden color, mellow taste. Production key: 1. Chickens and ducks must be boiled in cold water after slaughtering, so that the soup can be more delicious. 2. During the soup making process, minced chicken is added to remove blood stains and foam

Reference: food.poco.cn/foodiaryDetail.php?id=395553 64K 2006-10-31