Cooking method of Japanese nine-product abalone.

& lt Accessories >: old chicken soup steak, chicken feet, Jinhua ham, broccoli.

& lt seasoning >: soup, chicken oil, monosodium glutamate, raw powder water.

< Production > Soak the abalone in clear water overnight, then wash the nose and dirt of the abalone with slow fire, then soak the soft body, wash the old hen, Tang Pai, chicken feet and ham with ginger and onion wine with cold water, then put them in a big casserole and pour them into the soup boiled with strong fire, and then turn the slow fire 10 hour or more until the abalone becomes soft and elastic. Put the abalone on a plate and take it out.

Seasoned with abalone juice, then buried with abalone oil and poured on abalone. Serve.

< lt features > Abalone is soft and waxy, refreshing, rich and mellow, and smells fragrant.