<h2 class="article-title" > production method:</h2>
1: Beat the eggs into a large bowl of blue and white porcelain, add 400 grams of water, 5 grams of salt and stir well, cover and steam into custard.
2: 60 grams of dragon carp meat into thin slices, add an appropriate amount of salt, monosodium glutamate, cooking wine, corn starch to sizing, into 90 °C hot water to cook.
3: 6 abalones (size 10 heads) are boiled in boiling water, fished out and shelled, brushed and washed.
4: 50 grams of seafood mushrooms flying water, drain the water and put them on the custard together with longli fish fillets and abalone, drizzle with 10 grams of steamed fish soy sauce, sprinkle 20 grams of green and red peppercorns, and pour in 10 grams of hot peanut oil to serve.