Accessories: 10 grams of fresh shiitake mushrooms, 50 grams of onions, 10 grams of crab mushrooms, 10 grams of white mushrooms, 1 slice of green and red thin-skinned peppers, 20 grams of Lungkow vermicelli, 15 grams of bamboo shoots, 2.5 grams of black pepper.
Processing procedures: cut white mushrooms into sections and set aside in oil, dry mushrooms soaked and squeezed dry and sliced and set aside in oil, crab mushrooms rooted and cut into sections and set aside in oil, onions peeled and shredded and set aside, Lungkow vermicelli in cold water and set aside, green and red bell peppers sliced and set aside in oil.
The proportion of cornstarch (20 grams of cornstarch and 40 grams of water) is set aside.
Sauce processing: 40 grams of abalone sauce, 220 grams of water. Sauce ratio: 1:5.5
Burn the pot with 2.5 grams of black pepper to thicken the sauce and set aside
Operating steps: first bake the stone pot to 300 degrees, take the baked stone pot, use a brush to brush a layer of salad oil, add the chopped onion shredded 50 grams in turn, stir-fry with chopsticks, put in the deep-fried (the bottom is 15 grams of sliced bamboo shoots, 20 grams of mushrooms, 20 grams of mushrooms, crab mushrooms), 20 grams of abalone, and the processed abalone, and then put the fried (15 grams of bamboo shoots, 20 grams of mushrooms, 20 grams of mushrooms, 20 grams of crab mushrooms). 20g, processed abalone two, soaked longkou vermicelli 20g, put a piece of green and red pepper, add seasoned abalone sauce, sprinkle some black and white sesame seeds to cover the lid to serve.
Warm tips: casserole high temperature, please do not touch, be careful of scalding