50 grams of shark's fin, 60 grams of abalone, 60 grams of scallop, 200 grams of sea cucumber, 0/50 grams of oil tendon/kloc-,70 grams of mushrooms, 50 grams of cooked ham slices, 250 grams of chicken wings, 0/50 grams of lean pork/kloc-,250 grams of duck meat, and 65438 liver of chicken gizzard. 20g of ginger slices, 4g of cinnamon, 20g of rock sugar, Shaoxing wine 150g, appropriate amount of dry starch, 6g of superior soy sauce, 5g of monosodium glutamate, 50g of crude oil 150g, and 500g of pig bone soup.

Exercise:

1. Put the shark's fin with water on the bamboo slice, together with 5g of onion, 5g of ginger and Shaoxing wine 10g, put it in a boiling pot, boil it for10min, remove the fishy smell, take it out, put it in a soup bowl, put the pig fat on the shark's fin, add 8g of Shaoxing wine, steam it in a cage for 2h, and take it out. Slice abalone and cut chicken gizzards into four pieces. Cut the duck, chicken wings and lean meat into small pieces. Cook pigeon eggs, shell it, sprinkle with dry starch, roll it evenly, and fry it in oil pan until golden brown.

2. Put the duck pieces, lean meat and chicken wings into the pot, add a little soy sauce, crystal sugar, cinnamon, monosodium glutamate, 20 grams of Shaoxing wine and 400 grams of pork bone soup, boil them with high fire, take them out and put them into a small jar. Don't cook chicken gizzards, liver, tendons and sea cucumbers in a pot. Take them out and put them in a small jar. Then add mushrooms, scallops, abalone, ham, shark fin, pigeon eggs, lotus seed soup and so on. Put it in a small jar with ginger slices on the surface.

3. Pour the cooked scallion oil into the small jar, add Shaoxing wine, salt and monosodium glutamate, seal the jar mouth with lotus leaves, simmer for 3 hours, and unseal.