Materials used: 150g of shark's fin, 10g of sea cucumber, 40g of abalone, 20g of slate maw, 40g of ginger juice, 40g of cooking wine, 650g of soup, 3g of salt, 1g of monosodium glutamate (MSG), 3g of chicken powder, 25g of cornstarch, and 1/3g of pepper.

Methods

(1)Blanching shark's fin, 20g of ginger juice, 20g of cooking wine, and 20g of slate maw with shark's fin. 20g, cooking wine 20g blanching;

(2) sea cucumber silk, gold yuan abalone silk, slate belly silk plus ginger juice 20g blanching, start the pot put on the soup 650g, add shark's fin, abalone, ginseng, belly silk, add salt 3g, monosodium glutamate 1g, chicken powder 1g, taste test thickening, sprinkle pepper that is complete.

Operating requirements

Evaporated teeth picking fins do not take the gelatinous meat, taste good.

Sea cucumber is best to use the spiny cucumber, starting his cucumber improperly handled easy to numb the mouth, affecting the whole dish.