Ingredients: 10 abalone (800 g), abalone juice, seasoning to taste.
Preparation method
Listen to the abalone wrapped in gauze, chicken, duck legs, pork belly washed and chopped into large pieces
2: Put into a pot mixed with fresh soup, add salt and sugar to boil, beat the foam, put cooking wine, ginger, and cook until seven ripe
When, add the abalone bun and cook until the abalone tastes.
3: Cut into tail feathers with the skin of cooked winter melon on the plate, and insert shiitake mushroom slices in the center, swing along the plate into a tail shape, and put into the cage for heat
4. Take out the abalone and swing it three layers along the tail screen into a semi-circle, and the exquisite broccoli slices are arranged along the abalone into a finch
Into a finch body, the peacock head carved with white radish to settle the head feathers, eyebrow hair, eyes, etc., placed on the front of the finch,
Two tomato flowers are placed in front of the neck
5: Boil the soup in the pot, put the MSG, hook the thin mustard, pour the chicken fat on the tail screen, and pour the roast into the pot
Fish juice, small heat to thicken, put fly oil to push well, scoop on the abalone and serve
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