Directions: 1: 1: Abalone slices into 1 cm round pieces. Chicken breast meat is made with salt, ginger water, rice wine and egg whites to make chicken puree. The pigeon eggs are cooked and peeled in half.
2: Place the abalone slices flat on a plate, smear a layer of chicken puree, then set half a pigeon egg on top and smooth it with a knife. Carrot skin and cucumber skin are poked out with a knife, set around the pigeon eggs, steamed, placed around the plate, drizzled with rice soup.
3: Remove the shrimp meat from the shrimp line, and cut three knives from the middle and sides. Stir-fry spoon with oil on the bottom, shredded ginger slightly simmered to bring out the aroma, put in the shrimp balls and sauté thoroughly.
5: Stir-fry the spoon and then heat, add the bottom oil into the tomato sauce, sugar, vinegar, rice wine, stir-fry thoroughly, pour in the starch, put in the shrimp balls, drizzle with cooking oil, put in the middle of the plate.
Features: shrimp meat is ruddy, salty and sweet, jade beads are white, beautiful, beautiful and delicious.