The principle of cooking is to achieve "taste to make it out, tasteless to make it in." "That is to say, for those ingredients that taste very delicious, we overflow their delicious taste through cooking techniques, such as chicken soup, fish soup, etc., which we usually drink, all of which are fresh and delicious into the soup, so that we feel its delicious taste." For those ingredients that do not have much flavor in themselves, such as shark fin, sea cucumber, abalone, etc., it is necessary to give it a delicious taste through chicken, duck, meat and other ingredients.
Ingredients: 1 braised dried abalone (6 heads), 1 piece of water hair sea tiger wings (about 100 grams), 1 piece of water hair fish lip (about 150 grams), 1 Japanese Munakata shellfish, 1 high-pressure Liao ginseng (about 150 grams), 1000 grams of second soup, 500 grams of top soup
Seasoning: 20 grams of old shallot oil, 50 grams of shallot ginger wine, 10 grams of refined salt, 5 grams of chicken powder, 20 grams of Jinhua ham juice
Preparation Method:
1. Blanch the wings of the water-haired sea tiger and simmer it in two soups and set aside. The lip of the water hair fish was changed to a strip of blanching.
2. Japanese Munakata shell with shallot ginger wine, steamed through the basket drawer.
3. Blanch the high-pressure Liao ginseng with water and simmer it thoroughly with two soups.
4. Take a small altar of purple sand, add fish lips, cooked dried abalone, high-pressure Liao ginseng, Zonggu shellfish, sea tiger wings, inject an appropriate amount of top soup, mix with a little salt, chicken powder, Jinhua ham juice, old onion oil and seal, put the cage drawer and steam for 45 minutes.